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.