Start by coating the chicken breast evenly in all-purpose flour, ensuring each side is well-covered for a crispy finish. Heat a generous drizzle of olive oil in a large frying pan over medium heat. Once hot, add the flour-coated chicken and fry for about 4 minutes on each side until golden brown. The chicken should be cooked through, reaching an internal temperature of 74°C (165°F). Remove from the pan and set aside.

In the same pan, reduce the heat slightly and add minced garlic, followed by chopped sun-dried tomatoes, smoked paprika, chili flakes, and oregano. Sauté the mixture for 2-3 minutes until the garlic is fragrant and slightly golden. Next, pour in the chicken stock and single cream, stirring gently to combine. Grate in fresh parmesan cheese and season to taste, allowing the sauce to thicken slightly.

Return the golden chicken breast back to the pan, ensuring it is well-coated with the creamy sauce. Cover the pan with a lid, allowing it to simmer on low heat for about 5 minutes. If the sauce appears too runny, remove the lid and let it simmer uncovered for an additional few minutes until it reaches your desired consistency.

On a large cutting board, layer crisp lettuce and peppery rocket as the base for your Chicken Chopped Salad Sandwich. Chop the cooked chicken into bite-sized pieces and add it to the greens along with the sun-dried tomatoes and any remaining creamy sauce. Mix everything together until well combined.

Slice your baguette in half, generously fill it with the chicken salad mixture, and then place the top half of the baguette back on. Serve the sandwich immediately and enjoy!