Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the panko breadcrumbs, seasoned fine breadcrumbs, flour, dried basil, salt, and pepper. Mix well. Set aside.
Dip the chicken pieces into the beaten eggs, allowing any excess to drip off. Then, coat the chicken in the breadcrumb mixture, pressing gently to ensure it adheres well.
In a skillet over medium heat, add the olive oil. Once hot, add the coated chicken pieces in batches, cooking for about 3-4 minutes on each side until golden brown. Remove and let them drain on a paper towel-lined plate.
Slice the Hawaiian rolls in half and place the bottom halves on a baking sheet. Spread a generous layer of marinara sauce on each roll, followed by a layer of the sautéed chicken, a dollop of pesto, and a handful of grated provolone cheese.
Place the tops of the rolls over the cheese, and sprinkle a bit of parmesan cheese on top for an extra layer of flavor. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the sliders cool for a few minutes. Slice into individual sliders and serve with extra marinara sauce on the side for dipping.
