In a medium saucepan over medium-high heat, stir together the tomato sauce, fresh herbs, salt and pepper and bring to a boil. Reduce to medium heat, cover and allow to reduce by at least half, approximately 10 minutes, stirring occasionally. Once reduced, keep warm over low heat.

Pound out the chicken breast until it is thin, approximately 1/4”-1/2” thick. Cut the breast into long strips and then cut crosswise into approximately 1” long pieces. Set aside.

Add olive oil to a medium skillet over medium-high heat and heat until shimmering.

While the oil is heating, prep your dredging stations. Add the flour to the first bowl, beaten eggs to a second bowl, and breadcrumbs to a third bowl. Dredge the pieces of chicken in flour, then egg, then breadcrumbs, shaking off the excess before adding them to the hot oil.

Working in batches of 5-6 pieces, fry the breaded chicken pieces until cooked through and golden brown, approximately 1 minute per side. Remove to a plate lined with paper towel.

Turn your broiler to high. Add the French baguette halves to a baking sheet, cut side facing up. Toast under the broiler for approximately 45 seconds until browned. Remove from oven and assemble the pizzas.

Spread a thick layer of tomato sauce on each half of the baguette. Then divide the chicken pieces evenly between the two and top with slices of mozzarella cheese. Place the baking sheet back under the broiler and cook until the cheese has melted, approximately 45 seconds (keep a close eye on it!).

Remove from oven and cut into pieces (I ended up with 4-5 per half). Serve immediately.