Ingredients :

• Ground chicken — Lean chicken cooks well, but if you can choose an 8-10% fat blend, the texture will be juicier. 100% white meat chicken tends to get a bit rubbery if left on the heat a minute too long — keep an eye on it.
• Basil pesto — Get refrigerated pesto if you can find it — the difference with the shelf-stable jarred stuff is real. Its role here is as an enhancer: a few spoonfuls are enough to completely change the aromatic profile of the sauce.
• Marinara sauce — Read the label. A good marinara has few ingredients: tomatoes, garlic, olive oil, basil. Avoid versions with glucose syrup — they provide a sweet taste that clashes with the parmesan.
• Buns — They should be soft but not fragile. Press them lightly in the store: they should bounce back. A bun that is too light will get soggy and fall apart. Brioche hamburger buns from the bakery section work very well.