Ingredients :

• Ground chicken — Get it with a bit of fat — 85-90% lean, not 99%. Ultra-lean chicken becomes dry and grainy once cooked. If you can’t find any, grind a chicken breast yourself and add a drizzle of oil to the pan.
• Basil pesto — The one from the fresh aisle — in a glass jar in the refrigerated section — is incomparably better than shelf-stable jarred pesto. The difference: a bright green color versus a dull khaki green, and a basil scent you can actually smell.
• Marinara sauce — Read the ingredient list. Tomatoes, oil, garlic, basil. Period. No added sugar, no artificial flavors. The final sauce base depends directly on it.
• Shredded mozzarella — Block mozzarella that you grate yourself melts better than pre-shredded — manufacturers add anti-caking starch that disrupts the melt. For this dish, it’s a detail, but it remains true.