Begin by coating the chicken breasts in all-purpose flour, ensuring an even layer for that crispy texture. Heat olive oil in a large skillet over medium heat, then add the chicken and sear for about 4 minutes on each side until golden brown.

Remove the chicken from the skillet and add minced garlic and chopped sun-dried tomatoes, sautéing them for about 1-2 minutes until fragrant.

Sprinkle in smoked paprika, chili flakes, and oregano, then pour in chicken stock and single cream, stirring well for about 3-4 minutes until the sauce thickens.

Return the chicken to the pan, coating it with the sauce, cover, and simmer on low heat for about 5 minutes.

Chop the chicken into bite-sized pieces, and mix in a large bowl with fresh lettuce, arugula, and additional herbs.

Assemble by cutting baguettes in half and filling them generously with the chicken and salad mixture, drizzling with extra sauce and adding fresh basil leaves.

Serve while fresh and warm with a side of chips or light salad.