Vodka Sauce Chicken Parmesan Sandwich

Servings: 4

For the Crispy Chicken:

• 2 large Chicken Breasts, about 1 lb, sliced in half lengthwise
• 1/2 cup Flour
• 1 tsp. EACH: Garlic Powder, Black Pepper, Salt
• 1 cup Panko Breadcrumbs
• 2 large Eggs, beaten
• 2 cups Cooking Olive Oil, for frying

For the Sandwich:

• 1-2 Baguettes
• 2 tbsp. Olive Oil
• 1 cup Botticelli Vodka Pasta Sauce
• 1/3 cup Fresh Parsley, chopped
• 2 balls Fresh Mozzarella Ovoline, thinly sliced
• 1/3 cup Grated Parmesan

For the Crispy Chicken:

1. Slice the 2 large chicken breasts in half lengthwise. Place in a ziplock bag, press down to remove any air, then seal. Use a kitchen mallet to pound out the chicken pieces to be 1/4" thick or thinner.
2. Heat up your cooking oil in a skillet over medium high heat to 350F.
3. Set up your station with 3 large plates or bowls. Add the beaten eggs to one bowl. Combine the flour and spices in the second bowl. Add the panic breadcrumbs to the third bowl.
4. Dredge each chicken piece through the flour mixture, then the beaten eggs, then the breadcrumbs until well coated.
5. Fry the chicken pieces in batches of 1-2 pieces for 3-5 minutes on each side, until golden brown and crispy.
6. Place the chicken on a paper towel lined wire rack.
7. To keep warm, place in the oven at 250F.

For the Sandwich:

1. Slice the baguettes in half lengthwise. Drizzle generously with the olive oil. Broil in the oven for 2-4 minutes, until golden.
2. Preheat oven to 400F.
3. On a parchment lined baking pan, add the crispy chicken pieces.
4. Spread a layer of the vodka pasta sauce on top of each, following by 2 thinly sliced mozzarella.
5. Bake for 5-8 minutes, until the mozzarella is melted.
6. Layer the toasted baguettes with the chicken parm, grated parmesan, and freshly chopped parsley to enjoy warm!