Begin by coating the chicken breast in all-purpose flour, ensuring an even layer for a crispy texture. Heat olive oil in a frying pan over medium heat, then add the chicken to fry for about 4 minutes on each side, or until it reaches a golden-brown color. Once done, remove from the pan and set aside to rest.

In the same pan, add minced garlic and finely chopped sun-dried tomatoes. Sauté these for 2-3 minutes, then stir in smoked paprika, chili flakes, and dried oregano until fragrant. Pour in chicken stock and cream, stirring well. Mix in grated parmesan and season with salt and pepper to taste.

Return the cooked chicken to the sauce in the pan. Cover the pan and let it simmer for 5 minutes, ensuring the chicken is heated through. If the sauce appears too thin, uncover and let it simmer a few more minutes until it thickens.

Chop the chicken roughly and mix it with the sauce. In a bowl, combine this mixture with lettuce, arugula, additional sun-dried tomatoes, fresh basil leaves, and a sprinkle of parmesan. Toss everything together.

Cut the small baguettes in half and generously fill each with the prepared chicken and salad mixture. Optionally, add lemon juice inside for a refreshing zest.