Chefmnn

0 Butterfly your chicken breasts and pound them out until they are even and thin. Use saran wrap over the chicken before pounding to keep from making a mess. Pat the chicken dry with a paper towel to remove moisture — this will help the breadcrumbs stick and keep everything extra crispy.
1 Grab two shallow dishes for your breading station. In one dish, add the eggs and whisk together. In the other dish, add the bread crumbs with salt and black pepper and mix. Bread the chicken by dipping it into the egg mixture first, then into the breadcrumb mixture, pressing gently on both sides. Repeat this process with each chicken cutlet.
2 Preheat a pan to medium-high heat. Once it is preheated, add oil to the pan and allow it to come up to temperature. Add the breaded chicken and cook in batches to avoid crowding. Cook for 2-3 minutes per side or until golden brown and crispy. Set aside when done.
3 Now for the sauce. In the same pan, add the Carbone Roasted Garlic Alfredo sauce to the pan and stir it together with the chicken stock. Add the parsley, Italian seasoning, oregano, red pepper flakes, and black pepper and stir. Let the sauce cook on low for about 3 minutes stirring occasionally until it thickens and everything comes together. Add the sun-dried tomatoes and give it one final stir. The sauce should be rich, creamy, and full of flavor.
4 Cut the Italian bread loaf in half and scoop out some of the bread to form a boat. Add in the cooked chicken cutlets, stacking them on top evenly to fit inside the bread. Spoon the Marry Me Chicken sauce generously on top of the chicken and add the provolone cheese slices after.
5 Place the bread boat on a baking sheet with a wired rack and put it in the oven on broil for 2-3 minutes or until the cheese is fully melted with golden brown spots. Be careful with broil — it could be very hot and burn fast so keep an eye on it.
6 Take it out of the oven and cut into the desired amount of pieces. Serve immediately and enjoy!