Ingredients
1tbspcanola oil
1½lbsground chicken
1yellow onion,diced
1½cupstomato sauce
¼cuptomato paste
1tbspItalian Seasoning
1cupmozzarella chunks
½cupparmesan cheese,shaved
1cuppanko
2tbspolive oil
parsley,for garnish
4buns brioche,toasted
Preparation
Add the canola oil, chicken, and onions to a large skillet on medium-high heat breaking it apart but leaving some chunks about the size of raspberry or small grape.
Cook until well browned for 5 to 6 minutes then add in the tomato sauce, tomato paste, and Italian seasoning and continue cooking until the sauce starts to evaporate and the mixture becomes sloppy for about 5 to 6 minutes.
In a smaller skillet, add the olive oil on medium-high heat then add in the panko stirring until it starts to toast for about 1 to 2 minutes then remove from the pan into a bowl to stop the cooking.
When the sauce is reduced, top with mozzarella chunks.
Toast the buns then spoon over the chicken and cheese mixture, top with parmesan cheese, and toasted panko.
