Preheat the oven to 350°F and line a baking sheet with foil

Cut eat chicken breast in half width-wise to form 8 pieces.

Add the flour to a shallow dish. Add the eggs to a second shallow dish and whisk them with a splash of water. Add the breadcrumbs to a third shallow baking dish.

Season each piece of chicken with salt and pepper then dredge it in the flour. Shake off any excess flour then dip the chicken in the eggs and then into the breadcrumbs, pressing the breadcrumbs into the chicken.

Coat a large sauté pan with vegetable oil then place it over medium-low heat. Add the chicken to the pan and cook it for 3 to 4 minutes on one side before flipping each piece and cooking it an additional 3 to 4 minutes until the chicken is cooked through.

Arrange the chicken pieces on the prepared baking sheet. Top each piece of chicken with a portion of marinara sauce and three halved mini mozzarella balls. Bake the chicken for 2 minutes or until the cheese is melted.

Arrange one piece of chicken on the bottoms of each of the rolls, garnish with chopped fresh basil and sandwich with the tops of the rolls. Serve immediately.