- Cook Time
- Prep Time
- 1 1/4 pounds ground chicken
- 1 1/2 teaspoons dried Italian herb blend
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3 eggs
- 1/4 cup Wondra flour
- 1 cup seasoned Italian breadcrumbs
- 1/2 cup panko
- 4 tablespoons grated Parmesan
- 4 tablespoons grated pecorino
- 1 cup EVOO
- 1 cup shredded mozzarella
- 1/2 cup marinara sauce
- Fresh basil leaves, for garnish
Line 2 eight-inch cake pans with plastic wrap. In a medium bowl, mix the chicken, 1 tsp. herb blend, 1 tsp. salt and 1/2 tsp. each garlic and onion powders. Divide chicken mixture and press into the prepared pans. Cover with plastic wrap. Freeze 4 hours.
Preheat the oven to 400 degrees . In a shallow bowl, beat the eggs. Place the flour on a large plate. On another plate, combine the breadcrumbs, panko, 2 tbsp. Parmesan, 2 tbsp. pecorino, and the remaining Italian herb blend and garlic and onion powders. Unwrap the chicken; remove from the pans. Coat the chicken in the flour, then the egg, then the breadcrumb mixture. Transfer to a baking sheet.
Set a rack inside a rimmed baking sheet. In a large skillet, heat the EVOO over medium-high. Cook 1 chicken round, turning once, until golden, about 4 minutes. Transfer the patty to paper towels. Repeat with second chicken round. Transfer both to the rack.
Combine the remaining cheeses. Spread the marinara on the chicken, leaving a 1-inch border; sprinkle with the cheese mixture. Bake until the chicken is cooked through, about 15 minutes. Top with the basil.