Ingredients

The following ingredients have 8 Servings
  • 2 boneless (skinless chicken breasts)
  • 1 cup all-purpose flour
  • 2 large eggs (lightly beaten)
  • 1 cup Italian panko-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large baguette
  • 14-16 slices mozzarella cheese
  • ¼ cup fresh basil leaves (chopped)
  • marinara sauce (for dipping)
  • 5 Tbsp unsalted butter (melted)
  • 2 Tbsp grated Parmesan cheese
  • 2 tsp minced garlic
  • 1½ tsp Italian seasoning
  • 1 tsp kosher salt

Instruction

  • Working with one piece of chicken at a time, lay chicken breast between two pieces of plastic wrap and then pound thin using a kitchen mallet until ~ ½” thick. (Tip: A rolling pin works great if you don’t have a kitchen mallet!) Repeat with other chicken breast.
  • Slice chicken into ½” strips.
  • Spread flour onto large plate.
  • Pour beaten eggs into a shallow bowl.
  • On a separate plate, combine the breadcrumbs with Parmesan cheese.
  • Place a large skillet over medium-high heat.
  • Dip strips of chicken first into the flour, then into the beaten eggs and then finally into the breadcrumb mixture. Place the chicken into the skillet.
  • Cook chicken for 6-7 minutes, flipping occasionally, or until fully cooked.
  • Preheat oven to 350°F.
  • Slice baguette into 4 pieces. Using your fingers, tear out the center portion of each piece.
  • Lay 2 slices of mozzarella on top of each other with a 1” overlap. Place a cooked chicken strip on top and then sprinkle with chopped basil. Fold the mozzarella around the chicken and then insert chicken into the hollowed-out baguette.
  • Slice baguette chunks into 1” pieces. Line pieces up so that they are touching and then place vertically on a foil-lined sheet pan.
  • Using a small bowl, whisk all ingredients for the garlic butter together; brush mixture evenly on top of baguette.
  • Wrap foil around baguette. Bake for 20-25 minutes or until mozzarella cheese has completely melted.
  • Remove from oven and serve hot with marinara sauce for dipping.