Step 1: Prepare the Creamy Tomato Sauce

Preheat the oven to 392°F (200°C).

Place cherry tomatoes, quartered tomatoes, and garlic bulbs into an oven-safe dish. Drizzle generously with olive oil and season with salt and pepper.

Roast for 40–50 minutes until the tomatoes are softened and the garlic is caramelized.

Squeeze the roasted garlic into a blender or pot. Add roasted tomatoes, heavy cream, and fresh basil leaves. Blend until smooth and creamy using an immersion blender or standard blender. Adjust the consistency with more cream if desired. Set aside.

Step 2: Prepare the Chicken

Slice the chicken breasts horizontally and pound them until thin and even.

Set up three bowls:

Flour in the first bowl
Beaten eggs in the second bowl
Breadcrumbs in the third bowl

Season breadcrumbs with onion powder, garlic powder, oregano, salt, and pepper if using plain breadcrumbs.

Coat each chicken piece in flour, dip into egg, then coat thoroughly in breadcrumbs.

Step 3: Fry the Chicken

Heat olive oil in a skillet to 350°F (175°C).

Shallow-fry the breaded chicken for 3–4 minutes per side until golden brown and fully cooked. Transfer to a wire rack or paper towels to drain excess oil.

Step 4: Toast the Ciabatta

Slice the ciabatta baguette lengthwise and drizzle the cut sides with olive oil.

Toast in the oven or air fryer at 350°F until golden and crisp.

Step 5: Assemble the Sandwich

Spread creamy tomato sauce onto the bottom half of the toasted ciabatta.

Add the crispy chicken, spoon over more tomato sauce, and sprinkle with grated Parmesan cheese.

Tear the burrata cheese over the top and drizzle with pesto.

Close the sandwich with the top half of the bread, slice, and serve warm.