Pesto Super Chicken Meatball Submarine - Pizza Today

Ingredients

• 2 pounds ground chicken
• 2 Eggs
• ¾ cups Panko breadcrumbs
• ½ cup chopped fresh parsley
• ½ cup chopped fresh basil
• ½ cup ricotta cheese
• 3 tablespoons granulated Parmigiano
• ½ tablespoon salt
• ½ tablespoon dry oregano
• ½ tablespoon dry basil
• ½ tablespoon black pepper
• 1 teaspoon garlic powder
• Proprietary 6- inch Italian sub bun
• 2 slices provolone cheese
• 3 Chicken Meatballs (Recipe Above)
• 2-3 cups proprietary marinara
• 3-4 ounces, (4 thin slices) Fresh For di Latte mozzarella
• 2 ounces basil pesto
• Sprinkling of Parmigiano Reggiano
• Sprinkling of dry oregano (optional)
• 4 leaf’s fresh basil