Breaded Chicken Sandwich

4 slices Francisco French Sandwich Bread or 4 Francisco French 6-inch Sandwich Rolls, split and toasted

1 teaspoon Italian seasonings

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs, lightly beaten

4 boneless/skinless chicken breast halves (pounded)

2 tablespoons olive oil

4 slices mozzarella cheese

1/2 cup spaghetti sauce

1/4 cup fresh basil leaves


Makes: 4 Servings
Preparation time: 15 minutes

In a food processor, process the Francisco bread, Italian seasonings, salt and pepper for 5 to 10 seconds, until it forms soft bread crumbs. Place bread crumb mixture, and eggs in separate shallow bowls. Flatten chicken breasts in-between two pieces of plastic wrap with the flat side of a meat mallet. Dip chicken into eggs, then into the bread crumbs to coat both sides. Heat a large skillet over medium high heat. Add olive oil, and swirl to coat the pan. Cook the chicken for 5 to 6 minutes per side, or until browned on the outside and no longer pink in the center. Place chicken breasts on the bottom halves of the Francisco bread. Top with mozzarella cheese slices, spaghetti sauce, and fresh basil leaves.