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1
I used extremely large chicken breasts (about 16 ounces each), so I just cut them as if butterflying them, but cut all the way in half so there were 4 thinner 8-ounce pieces.
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2
If you use smaller chicken breasts, you may want to just pound them out slightly to thin them instead.
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3
Add chicken and remainder of marinade ingredients to a medium bowl.
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4
Let marinate overnight.
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5
In two separate dishes for the dredges, pour the flour, salt, and pepper in one.
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6
Pour the milk in the other.
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7
Take each piece of chicken and dredge it lightly in the flour mixture, then the milk, then dredge again lightly in the flour.
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8
In a medium skillet, heat 3 tablespoons of canola oil over medium heat.
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9
When heated, add one piece of dredged chicken at a time.
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10
Cook each piece 4 minutes on each side or until golden brown and crispy.
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11
Place each cooked piece on a paper towel-lined plate to absorb excess oil.
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12
In a small saucepan, add cream sauce ingredients and cook over low heat until cheese is thoroughly melted.
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13
Slice Roma tomatoes lengthwise into 1/4-inch slices.
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14
When chicken and cream sauces are finished, prepare each sandwich by opening an onion roll (or other bun) and placing the chicken on the bottom, followed by the cream sauce, 2-3 slices of tomatoes, and 2 fresh basil leaves.
