Chopped chicken parm sandwich with potato-flake breading

Flatten the chicken breast nice and thin; the thinner, the crispier.

Set up a dredging station: flour, egg, and instant mashed potato flakes seasoned with salt, pepper, oregano and garlic powder.

Coat the chicken in flour, then egg, then the potato flakes, with good coverage at each step: flour helps the egg stick, egg helps the breading stick.

Heat olive oil in a pan to about 350 and lay the chicken in away from you; fry about a minute a side until golden and crisp.

Pile the chicken, a loose quarter cup of fresh basil, slices of Parmesan, two to three ounces of fresh mozzarella and a couple tablespoons of marinara, then chop everything together, adding more basil as needed.

Toast a ciabatta on the flat top with a little oil, add a little more marinara, and pile in the chopped filling.