Mini Chicken Parmesan Sandwiches

Between plastic wrap, pound chicken with meat pounder or bottom of heavy saucepan to 1/2-inch (1 cm) thickness. Cut each breast crosswise into 4 strips.

In shallow dish, combine bread crumbs, cheese and oregano. In separate shallow dish, beat eggs. In third shallow dish, combine flour, salt and pepper. Press chicken into flour to coat both sides; shake off excess. Dip both sides into egg; press into crumb mixture, turning to coat. (Make-ahead: Arrange in single layer on waxed paper-lined baking sheet; cover and refrigerate for up to 24 hours.)

Meanwhile, brush large rimmed baking sheet with oil; heat in 425°F (220°C) oven for 5 minutes. Arrange chicken on sheet; bake, turning once, until golden and no longer pink inside, about 15 minutes.

Cut each cheese slice into thirds; set aside. Slice buns in half horizontally; place, cut side up, on large rimless baking sheet. Arrange chicken on bottom halves. Spread 1 tbsp (15 mL) pasta sauce over chicken; top with 1 piece cheese. (Make-ahead: Cover and refrigerate for up to 4 hours.) Return to oven until cheese is melted and tops are lightly toasted, about 5 minutes. Replace tops on sandwiches.