INGREDIENTS <br />1 chicken breast, boneless & skinless <br />2 cups flour <br />4 eggs, beaten <br />2 cups seasoned breadcrumbs <br />1 cup oil, for frying <br />1 large baguette <br />10-12 mozzarella slices <br />Marinara sauce <br /> <br />Garlic Butter <br />⅓ cup melted butter <br />3 cloves garlic, minced <br />1 tablespoon parsley, chopped <br />1 tablespoon Parmesan, grated <br /> <br />PREPARATION <br />1. Slice the chicken breast into 1-cm thick strips. <br />2. Place the flour, eggs, and breadcrumbs into 3 separate bowls. <br />3. Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the breadcrumbs, coating it completely. <br />4. Repeat with the remaining chicken. <br />5. Heat the oil in a pan over medium heat to 350˚F/ 180˚C and Preheat oven to 350°F / 180˚C. <br />6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel. <br />7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips.) <br />8. Hollow out the insides of the baguette pieces with a knife. <br />9. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken. <br />10. Push the rolled chicken strips into a baguette piece. <br />11. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil. <br />12. In a small bowl, mix together ingredients for garlic butter. <br />13. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices. <br />14. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown. <br />15. Remove the foil and serve with marinara!
