Cut two boneless, skinless chicken breasts into small, bite-sized pieces.
1 tsp Lawry’s Seasoned Salt
Fresh ground pepper, to taste
¼ cup plus 3 tsp BBQ sauce, divided
½ cup marinara sauce
½ cup thinly sliced red onion
Fresh mozzarella cheese, 8 ounces, shredded
½ cup shredded cheddar cheese
2 tsp chopped cilantro, or to taste
Before you begin, set your oven to 425 degrees Fahrenheit and grab a large baking sheet lined with foil.
In a large skillet, coat chicken in vegetable oil and sauté over MEDIUM-HIGH heat. Add seasoning salt and fresh ground pepper to taste. Once the chicken is nearly cooked through with barely any pink remaining, add 3 tablespoons of BBQ sauce. Reduce heat to MEDIUM and let the dish simmer for 3-4 minutes until the sauce has thickened and coats the chicken entirely. Remove from heat and set aside.
In a small bowl, mix together the remaining ¼ cup of BBQ sauce and marinara. Cut French bread in half length-wise and place it on the baking sheet you prepared earlier. Spread the sauce mixture over each side of the bread halves. Divide chicken evenly between both sides of bread, then top with sliced red onions, sprinkle with shredded mozzarella cheese and cheddar cheese.
Cook for 10 to 12 minutes or until the cheese becomes melted and bubbly. Afterwards, remove it from the oven and put chopped cilantro on top. Let it sit for five minutes before slicing and serving