chicken-bacon parm on garlic bread 💋

1. Prepare the sauce: Fry off your bacon and reserve the bacon fat. Then, in a large skillet, pour enough olive oil to coat the bottom of the pan. 2. On medium-high heat, add 10 cloves of garlic and let the oil infuse for about 1 minute. 3. Add basil leaves to fry and immediately add the 2 cans of hand crushed San Marzano tomatoes, continuing to stir. 4. Add a generous pinch of salt, sugar, and black pepper, continuing to stir. 5. After about 10 minutes, lower the heat on the stove to medium-low and bring your sauce to a slow simmer for 5 minutes. 6. Place the chicken breasts in a bag and pound until flat. 7. Remove from the bag and season the chicken with salt and pepper. 8. In a small bowl, whisk together the 2 eggs. Pour the 1 1/2 cups flour and 1 1/2 cups panko into two additional, separate bowls. 9. Dip the chicken pieces into the flour, then the eggs, then the breadcrumbs. 10. Shallow fry the chicken in 350°F vegetable oil for 4-5 minutes per side, until golden brown and cooked through. 11. In a separate pot, heat the 3 tbsp butter, 1/2 cup olive oil, 2 minced garlic cloves, and 2 tbsp chopped fresh parsley for the garlic bread. 12. Slice the bread and brush all sides with the melted butter-parsley mixture. 13. Assemble sandwich: On the bottom half of the garlic bread, add tomato sauce, the crispy chicken, cooked bacon, then more sauce. Place 1 ball of mozzarella cheese on top and broil on high until melted and bubbly. Add fresh basil and close the sandwich. 14. Brush the top bun with any remaining melted butter mixture.