Chicken Parmesan Stuffed Baguette

Golden brown, fried chicken strips and gooey mozzarella, stuffed into a fresh baguette and brushed with marinara before baking. Can you imagine anything more divine? I certainly can't!

I served this amazing meal for dinner, but you can slice the baguette into smaller pieces and serve the dish as an appetizer for a crowd. A happy crowd...

Chicken Parmesan Stuffed Baguette

1 large boneless, skinless chicken breast half (about 6 ounces)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup Italian-style seasoned breadcrumbs
Salt and ground black pepper
Vegetable oil for frying
1 large baguette
10-12 slices mozzarella cheese
1/4 cup marinara sauce, plus extra for serving

Slice the chicken breast into 1-inch thick strips. Place the flour, eggs, and breadcrumbs in 3 separate bowls. Season each bowl with salt and black pepper. 
Place each chicken strip in the flour and turn to coat. Shake off the excess flour and transfer the chicken to the eggs and then the breadcrumbs, coating the chicken strips completely. Repeat with remaining chicken strips. Here's what the process looks like: 

Heat about 1 inch of oil in a large skillet over medium heat (oil should reach 350 degrees). Preheat the oven to 350 degrees. 
Place the chicken in the hot oil and fry until both sides are golden brown. 

Remove the chicken from the oil and drain on paper towels.
Slice the baguette into thirds or fourths and hollow the inside of each piece (I used my fingers to do the job). 

Stuff the baguette pieces with the chicken and mozzarella.

Place the stuffed baguette slices on 1-2 large pieces of foil. Brush the marinara over top. 

Wrap the slices in foil and bake for 20 minutes, until hot. 
Serve the baguettes with extra marinara sauce on the side (the sauce can be warm or room temperature). 

Serves 4