Prep the ingredients as listed above.

Prep Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Season Chicken: In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In another bowl, beat the egg. Place the breadcrumbs in a third shallow bowl.

Bread Chicken: Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Coat with breadcrumbs, pressing lightly to adhere.

Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 4 - 5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and cover loosely with foil to keep warm.

Prepare Rolls: While the chicken is cooking, slice the hoagie rolls lengthwise. Toast them lightly if desired.

Mix together the ingredients for the vinaigrette. Then toss with arugula.

Mix together the mayo and pesto.

Mix the sparkling water and lemon. Serve over ice if desired.

Serve with carrots and ranch and lemon sparkling water.