This was very simple:

Preheat the oven to 350.

Make a simple egg wash from 3 tbsp Italian dressing + 1 beaten egg.

Dip your boneless, skinless chicken in the egg wash, the roll in Italian seasoned bread crumbs. For good measure I added some extra basil, oregano and rosemary to my crumbs.

Take a large skillet, add 2 tbsp olive oil and slowly heat on medium-high (4.5 out of 6 on our burner's dial) until the oil is very lightly (almost imperceptibly) smoking.

Add your chicken and cook for 4 minutes per side.

When the chicken is finished on both sides, stick it in the oven at 350 for 15 minutes.

Take a small sauce pan, and heat (to a simmer) 1/4 cup of your favorite tomato sauce.

Take your favorite artisan bread (we were hoping to use rosemary focaccia, but the grocery store was all out) and "freshen" in the oven for 5 minutes. If you time it right the chicken and the bread should finish at the same time.

Turn your oven to broil. Split the bread, spoon the tomato sauce (not all of it, I was making two sandwiches) on one half, then top with mozzarella cheese. On the other half place your chicken breast, topped with mozzarella and parmesan cheese.

Broil approximately 5 minutes, or until the chese starts to brown.

Enjoy.

The only issue I had with this was that the sandwich was too big to fit in my mouth. What I had to do was cut it into sandwich strips and eat it that way. Ideally I would have liked to pound the chicken breast to thin it out, but I couldn't find a meat mallet. Of course if you decide to make this with thinner chicken breasts you're going to have to adjust your cooking times. Like maybe 3 minutes per side in the skillet and 10-12 minutes in the oven.