Step 1

Get your chicken breast and coat in all purpose flour. Place a frying pan on medium heat and add in 1 tablespoon oil. Add in your chicken breast and fry on each side for 4 minutes or until golden. Then, remove the chicken while you make your sauce.

Step 2

In the same pan, add in your chopped garlic, sun-dried tomatoes, paprika, chilli flakes, and oregano. Fry for a couple of minutes and then add in your chicken stock and single cream. Give everything a mix. Grate in your parmesan. Season with salt and pepper.

Step 3

Place your chicken breasts back into the pan, add on a lid and cook for 5 minutes. Remove the breasts again and set aside. Your sauce should be thick and creamy. If it's very saucy, leave the lid off and leave it to simmer for another 5 minutes and thicken.

Step 4

Time to assemble! Place down your lettuce, rocket/arugula, chicken breast, sun-dried tomatoes, basil, parmesan, and sauce. Chop into a rough mixture or as finely as you'd like until everything is well combined. Squeeze over a wedge of lemon (optional).

Step 5

Slice your baguette in half and place the bottom piece on top of the filling, and then scoop (using a knife) the filling onto the bread. Top with the upper piece of the baguette and enjoy!