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

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 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.