Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thin fillets. Sprinkle each fillet with salt, black pepper, and garlic powder.

Set Up a Breading Station: Place flour in one shallow dish, beaten eggs in a second, and Panko breadcrumbs in a third. Dredge each chicken fillet in flour, shaking off any excess, then dip into the beaten eggs, and finally coat in the Panko breadcrumbs. Make sure the fillets are evenly coated.

Fry the Chicken: Heat the cooking olive oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken fillets in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy. place them on a plate lined with paper towels to absorb any excess oil.

Prepare the Baguette: Preheat your oven to 350°F (175°C). Slice the baguette(s) lengthwise and brush the inside with olive oil. Toast the baguette halves in the oven for 5-7 minutes, until slightly crispy.

Heat the Vodka Sauce: In a small saucepan, heat the Botticelli vodka pasta sauce over medium heat until warmed through.

Assemble the Sandwich: Place the crispy chicken fillets on the bottom half of the toasted baguette. Spoon a generous amount of vodka sauce over the chicken. Add slices of fresh mozzarella and sprinkle with grated Parmesan. Return the sandwich to the oven for another 5 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove the sandwich from the oven, sprinkle with fresh parsley, and close the baguette. Slice into individual servings and enjoy hot!