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
How to Make It
Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
Preheat oven to 375°.
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.
These were wonderful!!! I did add about 1/4 Italian seasoned panko bread crumbs for a little more flavor and texture. I think that bread crumbs of some kind are a must for this one, otherwise they are likely to fall apart. I also decided to grill them which added amazing flavor to them. I used light provolone cheese rather that mozzarella as I felt cheese slices would do better on the grill. I don't think that it matters much which cheese you choose. These will most certainly become a staple.
These were really good. I used my new KitchenAId attachment to grind my own chicken breasts. That was fun for both me and my kids. I did add some garlic powder to the mix along with a little bit of Panko bread crumbs and parmesan cheese. I also did add some chopped basil to the mix. I agree with everyone else that they are a little mushy at first but they stick together very well and cook up so easily. My whole family lived them. They tasted like something that would come from a restaurant. I will try provolone cheese and parsley next time.
This was very yummy! Both my husband and I enjoyed it very much. I added some chopped fresh basil, parsley and garlic to the mixture. Also about 1/4 cup panko bread crumbs and Parm cheese. I used lite provolone instead of the mozerella.
This was OK but the meat was to mushy I wouldn't add as much sauce to the meat mixture next time. Maybe add some fresh basil to the meat mixture as well. This will be good but I feel it needs quite a few modifications
My husband absolutely loved these and they were very easy to make. I did have a little problem finding some of the ingredients, the ground chicken took a special trip to a whole food store and I served them on terlato rolls instead of ciabatta. I used Paul Newman's Organic marinara sauce and left out the salt. The patties were a little mushy/runny when I put them in the pan but they cooked up nice and were very flavorful. Will definitely make these again.
I loved these burgers. They were a little mushy to begin with so I put foil on the grill before I grilled them (a modification). Didn't think I would like the fresh basil but since I had it in my garden decided to try it. They were wonderful. I will be making them again.
With a few easy modifications, this recipe has quickly become a favorite in our house! We added 1/4 cup of Italian seasoned breadcrumbs to the ground chicken mixture. Since the store was out of fresh basil leaves, I sprinkled crushed dried basil leaves over the cooked chicken burgers and topped with the shredded mozzarella. The results were great and my husband loved it!
I thought this was so flavorful and delicious, and as a Cajun I am used to bold flavors. Maybe the naysayers used bland sauce to begin with. The meat mixture was really mushy, and I thought it would be a disaster, but it turned out great, and they were even better reheated in the microwave the next day, and I never think that. I will be making these a lot.
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