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Preheat oven to 400°F/200°C and line a baking tray with parchment paper.
Spread the ground chicken into a thin, even-ish oval and add seasonings.
Add the passata and mozzarella to one half, leaving space around the edges.
Fold the other half over using the parchment paper to help, then press the edges together to seal.
Sprinkle the Parmigiano Reggiano over the top and gently press it into the chicken.
Optional, add a quick spray of olive/avo oil on top.
Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F/74°C.
Transfer off the parchment onto a bare baking tray and broil until golden crispy.