Chicken Artichoke Spinach Sliders

Preheat the oven. Preheat your oven to 350°F.

Poach the chicken. Place [[boneless skinless chicken breasts]] in a saucepan and cover with cold water or low-sodium chicken broth. Bring to a gentle simmer and cook until the internal temperature reaches 165°F. Rest, then shred with two forks.

Sauté spinach and garlic. Heat [[olive oil]] in a skillet over medium heat. Add [[garlic cloves, minced]] and cook for 30 seconds, until fragrant. Add [[fresh baby spinach]] and toss until wilted, about 2 minutes. Remove from heat, let cool, squeeze out excess moisture, and roughly chop.

Make the filling. Microwave [[cream cheese, softened]] for 30 seconds to soften. Stir [[Worcestershire sauce]] directly into the cream cheese until fully combined. In a large bowl, fold in the shredded chicken, wilted spinach, [[canned artichoke hearts, drained and roughly chopped]], [[grated Parmesan cheese]], [[lemon juice]], [[lemon zest]], [[kosher salt]], [[black pepper]], and [[red pepper flakes]]. Mix well and taste for seasoning.

Assemble the sliders. Lightly grease a 9x13 baking dish. Slice the entire [[King’s Hawaiian rolls]] slab horizontally as one piece. Place the bottom half in the baking dish. Spread the filling evenly across it, then sprinkle [[shredded mozzarella, part-skim]] over the top. Place the top half of the rolls on.

Brush and bake. Stir [[garlic powder]] into [[unsalted butter, melted]] and brush generously over the roll tops. Cover tightly with foil and bake for 15 minutes, then uncover for another 5-8 minutes, until golden and the cheese is bubbling.

Slice, garnish, and serve. Let rest for 3-4 minutes, then slice into individual sliders along the roll seams. Sprinkle [[fresh parsley, chopped]] over the top right before serving.