Chicken Parmesan Sloppy Joes (Print Version)

# Ingredients:

→ For the Chicken Mixture

01 - 1 pound lean ground chicken
02 - 1 cup yellow onion, finely diced
03 - 24 ounces marinara sauce (about 3 cups)
04 - 2 tablespoons basil pesto
05 - 1 teaspoon salt
06 - 1 teaspoon black pepper
07 - 1/3 cup Parmesan cheese, freshly shredded

→ For the Buns

08 - 4 brioche buns
09 - 1/4 cup garlic margarine or butter, softened

→ For Topping

10 - 1 cup mozzarella cheese, shredded
11 - Fresh basil leaves for garnish (optional)

# Instructions:

01 - Set your oven to 400°F (200°C). This will be used later to toast the buns, giving them a delicious crispy texture that helps prevent them from getting soggy from the sauce.
02 - Place a large sauté pan over medium-high heat. Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula as it cooks. Unlike ground beef, ground chicken doesn't release much fat, so there's no need to drain it after cooking. Continue cooking and crumbling until the chicken is no longer pink and starts to brown slightly around the edges, about 5-7 minutes.
03 - Add the diced yellow onion to the pan with the cooking ground chicken. Stir the mixture well, allowing the onions to soften and become translucent as they cook with the chicken. Continue cooking for another 3-4 minutes, until the onions are soft and the chicken is completely cooked through.
04 - Once the chicken is completely cooked and the onions are softened, pour the marinara sauce into the pan. Add the basil pesto, salt, and pepper. Stir everything together until the ground chicken and onions are completely coated in the sauce. Allow the mixture to come to a gentle simmer.
05 - Reduce the heat to low. Sprinkle the shredded Parmesan cheese over the chicken mixture and stir well to incorporate. The cheese will melt into the sauce, adding richness and that classic Chicken Parmesan flavor. Let the mixture continue to simmer gently over low heat while you prepare the buns, allowing the flavors to meld together.
06 - Place the brioche buns, split open with cut sides facing up, in a single layer on a baking sheet. Spread the softened garlic butter or margarine evenly on both the top and bottom halves of each bun. Place the baking sheet in the preheated oven and toast the buns for about 5 minutes, until they're lightly golden around the edges. Keep an eye on them to prevent burning.
07 - Once the buns are toasted, remove them from the oven. Place the bottom halves on serving plates or a serving platter. Generously spoon the hot chicken Parmesan mixture onto each bottom bun, dividing it equally between the four sandwiches.
08 - Sprinkle the shredded mozzarella cheese evenly over the hot chicken mixture on each sandwich. The heat from the chicken mixture will help melt the cheese. If you prefer a more melted cheese topping, you can place the assembled bottom halves back in the oven for 1-2 minutes. Top each sandwich with the upper bun half, garnish with fresh basil if desired, and serve immediately while hot and gooey.

# Notes:

01 - For extra flavor, you can add 1-2 cloves of minced garlic or 1 teaspoon of Italian seasoning to the chicken mixture while it's cooking.
02 - These sloppy joes can be made ahead and reheated. The chicken mixture actually tastes even better the next day as the flavors continue to develop. Store separately from the buns and reheat before assembling.
03 - For a lower-carb option, serve the chicken Parmesan mixture over zucchini noodles or spaghetti squash instead of on buns.

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