Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. Halve the baguette(s) lengthwise. In a bowl, whisk together the honey, vinegar, and a drizzle of olive oil.

In a small pot (or medium for 4 servings), heat a drizzle of olive oil on medium until hot. Add the tomato sauce and butter; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Add the cream (shaking the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

In the pan of reserved fond, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken (tapping off any excess coating before adding). Cook 5 to 8 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack; immediately season with salt. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Place the halved baguette(s) on a sheet pan, cut side up; drizzle with olive oil. Evenly top with the parmesan. Transfer 3/4 of the sauce to the bottom of a baking dish. Add the cooked chicken, then evenly top with the remaining sauce, mozzarella pieces, and fontina. Bake the chicken and baguette in the oven 5 to 7 minutes, or until the cheese is melted and the bread is toasted. Transfer the toasted baguette(s) to a cutting board. If desired, turn your oven to the broil function; broil the baked chicken 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving.

Meanwhile, in a bowl, combine the arugula, almonds, halved tomatoes, and dressing; toss to combine. Carefully halve the toasted baguette(s) on an angle. Serve the finished chicken with the salad and halved baguette(s). Top the chicken with the cooked pancetta. Enjoy!