Step 1: Prepare the Ingredients

Start by gathering all your ingredients to make the process smooth. Finely chop the small onion, mince the two cloves of garlic, and deseed and finely mince the Fresno chili for a fruity heat without overwhelming spice. Chop 2 tablespoons each of fresh parsley and basil, setting half aside for the sauce later. Pound the four 6 oz chicken breasts thinly between plastic wrap using a mallet or rolling pin; this ensures even cooking and tenderness.

Thinly slice the 4 oz ball of mozzarella and grate some Parmigiano Reggiano. Split the four steak rolls or crusty Italian rolls in half, trimming ends if needed for better fit. Having everything prepped keeps the cooking efficient and prevents rushing.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of olive oil in a small saucepan or pot over medium heat. Add the finely chopped onion, minced garlic, minced Fresno chili, and half of the chopped parsley and basil mixture. Sauté these together, stirring occasionally, until the vegetables soften and break down slightly, about 3 to 4 minutes. The aroma will build, filling your kitchen with inviting scents. This base creates deep flavor for the sauce without complexity.

Step 3: Simmer the Tomato Sauce

Pour in the 24 oz can of tomato passata or crushed tomatoes into the saucepan with the sautéed aromatics. Stir well to combine. Reduce the heat to low, partially cover the pot with a lid to prevent bubbling over, and let it simmer for 10 to 15 minutes.

The sauce will thicken nicely during this time. Taste it after simmering; tomatoes can be acidic, so if needed, add a teaspoon of sugar to balance flavors. Season with salt and pepper to taste, then stir in the remaining fresh chopped parsley and basil. This step infuses the sauce with herbaceous freshness.

Step 4: Cook the Chicken Breasts

While the sauce simmers, preheat a skillet with a bit more olive oil over medium-high heat. Season both sides of the thinly pounded chicken breasts generously with salt and pepper. Place them seasoned side down in the hot skillet. Cook for about 3 to 4 minutes per side, until fully cooked through and golden brown.

The thin cutlets cook quickly, staying juicy without drying out. Avoid overcrowding the pan; cook in batches if necessary. This simple sauté method highlights the chicken’s natural flavor.

Step 5: Add Sauce to Chicken

Once the chicken is cooked, spoon a generous amount of the thickened tomato sauce over each piece directly in the skillet. Spread it evenly to cover the tops. The heat-proof skillet allows the next step seamlessly. Ensure the sauce is hot and flavorful before proceeding.

Step 6: Top with Cheeses

Preheat your broiler. Place thin slices of mozzarella over the sauced chicken, tearing pieces to fit perfectly. Generously grate Parmigiano Reggiano over the top of each. The combination of melting mozzarella and nutty parmesan creates that signature pull-apart cheese layer essential to chicken parm.

Step 7: Broil the Chicken and Toast Rolls

Place the skillet with the topped chicken under the preheated broiler for about 1 minute, until the cheese melts bubbly and golden. Simultaneously, place the split steak rolls on a baking sheet under the broiler to toast lightly, also about 1 minute. Watch closely to avoid burning. The toasting adds crunch and prevents sogginess.

Step 8: Assemble the Sandwiches

Carefully remove the hot chicken and rolls from the broiler. Place one sauced, cheesy chicken breast on the bottom half of each toasted roll. Add a bit more sauce if desired, then top with the other roll half. Let the sandwiches rest for a minute so the cheese sets slightly before slicing. This assembly captures the hot, melty essence.

Step 9: Serve and Enjoy

Slice the sandwiches if sharing, but enjoy whole for maximum flavor. The juicy chicken, vibrant sauce, and gooey cheese shine between crusty rolls. Serve immediately for best texture.