2 (3oz) square ciabatta rolls 1 garlic clove, halved 1/2 lb 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 Cooking spray 1/4 cup shredded part-skim mozzarella cheese, divided 8 basil leaves

1. Preheat broiler. 2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside. 3. Preheat oven to 375. 4. 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. 5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.