Name: Chicken Parm Meatball Subs
Prep time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: Cooking spray; 1 1/2 lb. ground chicken; 1/2 c. seasoned breadcrumbs; 1/3 c. plus 1/4 cup grated parmesan cheese; 1/4 c. chopped fresh parsley; 1 tsp. kosher salt; 1/2 tsp. dried oregano; 1/2 tsp. black pepper; 1 large egg; 3 tbsp. salted butter, at room temperature; 1/2 tsp. garlic powder; 6 soft hoagie rolls; 1 1/2 c. prepared marinara sauce; 8 oz. fresh mozzarella cheese, sliced; Small basil leaves, for topping; Potato chips, for serving

Step 1Position racks in the upper and lower thirds of the oven and preheat to 425˚. Line 2 baking sheets with foil and lightly coat one with cooking spray. Combine the ground chicken, breadcrumbs, 1/3 cup parmesan, the parsley, salt, oregano, pepper and egg in a large bowl. Mix well with your hands.

Step 2Form the meat into 24 small meatballs (about 2 tablespoons meat each) and arrange on the oiled baking sheet. Bake on the upper oven rack until cooked through, 15 to 18 minutes.

Step 3Meanwhile, mash the butter, garlic powder and remaining ¼ cup parmesan in a small bowl. Put the rolls on the second baking sheet and open but do not fully separate the halves. Evenly spread the insides with the butter.

Step 4Bake the rolls on the lower rack until lightly toasted, 8 to 10 minutes.

Step 5Evenly divide the meatballs between the rolls and top with the marinara sauce and mozzarella.

Step 6Bake the subs until the sauce is hot and the mozzarella is melted, 8 to 10 minutes. Sprinkle with basil and serve with chips.