Reprinted from the book The New Way to Cook Light by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Published by Oxmoor House.
|2 (3-ounce) square ciabatta rolls||1/4 teaspoon crushed red pepper|
|1 clove garlic, halved||1/8 teaspoon kosher salt|
|1/2 pound ground chicken||1/8 teaspoon freshly ground black pepper|
|5/8 cup lower-sodium marinara sauce, divided||Cooking spray|
|1/2 teaspoon chopped fresh rosemary||1/4 cup shredded part-skim mozzarella cheese|
|1/2 teaspoon chopped fresh thyme||8 basil leaves|
Cut rolls in half. Place rolls, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove rolls from pan. Rub each slice with cut sides of garlic. Discard garlic. Set rolls aside.
Preheat oven to 375°.
Combine chicken, ½ cup marinara, rosemary, and next 4 ingredients (through pepper) in a bowl. Divide into 2 portions, shaping each portion into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes. Turn patties; place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute. Top each roll bottom with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.
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