THE NEW WAY TO COOK LIGHT
2 (3-ounce) square ciabatta rolls
1/4 teaspoon crushed red pepper flakes
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
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.
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.