Place the chicken breasts on a clean cutting board. Cover with foil or plastic wrap and pound until they are all the same thickness, about ½-inch thick. Dry them off with a paper towel and seasoned generously with salt and pepper on both sides.

Prepare your fresh mozzarella and slice in ¼ inch pieces.

Prepare your 3 part dredge- add flour in one bowl, beat 4 off the eggs in another bowl and add your breadcrumbs in a third bowl. Season all 3 with salt and paper. Dredge your mozzarella by dredging it in the flour, followed by the egg and lastly the breadcrumbs. Set aside and do the same with the chicken breast. Set aside.

Heat a skillet over medium high heat. Add 1 cup of olive oil. Once the oil is simmering, add the mozzarella followed by the chicken breasts into the skillet and cook until lightly golden brown, about five minutes. Flip and cook again for five minutes. Remove from the skillet and adjust the heat to medium.

Add the butter and onion. Season with a generous pinch of salt. Cook for 5 to 7 min until softened.Add the garlic and cook until fragrant, about 1 to 2 min.

Toast the tomato paste for 5-7 minutes. Deglaze the pan with vodka. Scrape the golden brown bits off the bottom.

Add the heavy cream and stir until combined. Add the parm and add water if the sauce gets too thick.

Slice a baguette in half and toast on both sides. Start layering your sandwich with pesto, followed by your chicken, vodka sauce, fried mozzarella, more vodka sauce and fresh arugula tossed in balsamic vinegar and olive oil(optional) grate some parm before adding the top baguette.