• Preheat oven to 400°F400 °F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Set aside.
• In a medium bowl, combine ground chicken, bread crumbs, pecorino romano cheese, egg, garlic powder, salt, pepper, and Italian seasoning.
  
• Roll chicken mixture into 1½-inch meatballs and put them on a prepared baking sheet. (I used a 1-1/2 Tbl scoop). You can roll them larger if serving as a sandwich.
• Combine the egg with 1 tablespoon of water and whip together with a fork.  In a separate bowl combine panko, breadcrumbs, Italian seasoning, and salt.  Glaze the meatballs with the egg mixture and then roll them in the breading mix.
• Bake for 20 minutes or until the register an internal temperature of 165°F.
  
• While meatballs bake, add a can of diced tomatoes to a 9 to 10-inch saucepan. Add garlic powder and Italian seasoning. Cook until most of the liquid has cooked off. About 10 minutes.
  

Assembly

• Turn the oven to broil and put the oven rack in the top 1/4 of the oven or about 10 inches from the top.  Add mozzarella to the top of each meatball.  Broil until melted.  Watch carefully this will only take about 5 minutes.
• Place meatballs in a hoagie roll (if using) and top with sauce.  Garnish with fresh parsley.