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Preheat the oven to 425F. Grease and line a sheet tray with parchment.
In a large bowl, mix together the chicken cottage cheese, garlic, and italian seasonings.
In a medium bowl, mix together the panko and the parm.
Add ¼ cup of the panko parm mixture to the chicken mixture and stir to combine.
Divide the chicken mixture into 4 equal pieces and place onto each corner of the sheet tray.
Using a wet offset spatula, press the chicken mixture down until ¼” thick, about 6-8” rounds.
Lay a piece of mozz onto half of each round. Top with a little tomato sauce and a piece of basil.
Cut the parchment into 4 equal portions so that each chicken round is sitting on its own parchment paper.
Carefully pick up the parchment and fold over half of the chicken round onto the other half creating half moon.
Press the ground chicken onto the other half to seal. Repeat with all chicken rounds.
Brush each half with the egg wash and sprinkle with the Panko Parm mixture.
Carefully flip over the chicken using the parchment, then brush with egg wash & finish with the parm & Panko mixture.
Bake for 15 minutes until golden and cheese is bubbling out!
Remove from the oven, turn the oven to broil.
Top each with sauce and another piece of mozz.
Broil for 2-3 minutes until melted!