Chicken Pesto Sandwich

Prep Chicken: Slice the chicken breasts right through the centre to make 4 even sized breasts.

Dredge Chicken: Line up 3 bowls - the first is flour with 1/2 tsp garlic powder & salt and 1/4 tsp black pepper, the 2nd is two beaten eggs and the 3rd is Panko, parmesan and the rest of your seasoning. Coat the chicken in the flour, then into the egg and finish with a coating of the parmesan Panko. Ensure the chicken is thoroughly coated at each stage, especially at the last stage.

Fry Chicken: Heat up 1 cup oil over medium heat in a large skillet, or enough to comfortably cover the base of the pan. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 4-5mins on each side, or until golden on the outside and white through the centre.

Sandwich: Spread the bottom half of the bread with pesto. Top with chicken, followed by sun dried tomatoes then finish with mozzarella. Pop on a baking tray and grill/broil until the cheese melts. Spread the other half of the bread with pesto then sandwich on top.