These come from a recent issue of Cooking Light, although I can’t find it in the magazine at this moment so I can’t tell ya which one! These were very simple to make and had a LOT of flavor. The ciabatta rolls were the best part to me, soo much better than a plain old hamburger roll. These can easily be made whilst entertaining a 4 month old too, trust me, I did it last month! They go quick and finish off in the oven so no worries that you didn’t cook them through!
Chicken Parmesan Burger (light!)
2 (3-ounce) square ciabatta rolls
1 garlic clove, halved
1/2 pound ground chicken
1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup shredded part-skim mozzarella cheese, divided
8 basil leaves
Preheat oven to 375°.
Cut rolls in half. Place bread, cut side up, on a toaster oven (or regular) baking sheet. Toast in toaster oven or regular oven until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each 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 for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.
Eat and enjoy!