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Massive Chicken Parm Sandwich! Tomato Sauce: 1 shallot minced 6 cloves garlic minced 1 Tbsp chopped basil Olive oil 3 Tbsp tomato paste 1/4 tsp red pepper flakes 14 oz Passata crushed tomatoes S&P In a pot, over medium heat, add olive oil. Once hot, add your shallots and garlic. Then cook for 3 minutes or until softened. Next add tomato paste and cook for 2 minutes or until lightly caramelized. Then add Passata and red pepper flakes. Add basil, the season with S&P and simmer on low heat. Pesto Sauce In a frying pan, toast your pine nuts until lightly golden brown. Remove and let cool. In a food processor, add basil, pine nuts, garlic, Parmesan cheese, olive oil and S&P. Blend until smooth, adding more oil if needed. Mix with may, then cover and set aside in the refrigerator. Chicken 2 boneless, skinless chicken breasts 2 eggs 1 1/2 cups all purpose flour 2 1/2 cups Panko bread crumbs 1/2 cup Parmesan cheese 12 thin slices of mozzarella cheese Italian seasoning S&P In a bowl, whisk eggs, salt and pepper until smooth. In another bowl, add flour, S&P, Italian seasoning and mix until combined. In another bowl, add Panko bread crumbs, Parmesan cheese, S&P. Butterfly (slice as shown) your chicken breasts. Coat in your egg mixture, then coat in the flour mixture. Lastly, coat in Panko bread crumbs. In a frying pan, add 1 cup of oil. Once heated to about 350f, add your chicken. Cook for 3 minutes, then flip and fry until cooked through and crispy. Remove onto a wire rack and set aside. Assembly Top your chicken with tomato sauce and mozzarella cheese. Then broil until melted. On toasted bread, spread pesto mayo. Next, add your chicken. You can add tomato or lettuce if you'd like. Enjoy!

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