Total: 30 minutes
1 large chicken breast, halved and pounded out 1/2-inch thick
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup breadcrumbs
kosher salt and freshly ground black pepper, to taste
1/4 cup sesame seeds
canola oil, for frying
1 1/2 cups light brown sugar
3 tablespoons unsalted butter
1/4 cup cognac, preferably Hennessy
1 cup heavy cream
1.35 ounces Mexican chocolate, finely chopped
1 brioche bun, sliced in half and toasted
chocolate ice cream, to serve
1. Cook the chicken: Place the flour, eggs, and breadcrumbs in 3 separate, shallow dishes. Season the flour with salt and pepper and mix the sesame seeds in with the breadcrumbs. Working with one breast at a time, dredge the chicken in the flour, then the eggs, then the breadcrumbs. Coat the bottom of a 12-inch skillet with the canola oil and heat over medium-high. Add the chicken and cook, turning once and basting with oil occasionally, until the chicken is cooked through, about 5 minutes. Keep the chicken warm.
2. Cook the bananas: Heat the sugar, butter, and salt in a 12-inch skillet over medium-low heat. Cook, stirring, until the sugar dissolves in the butter. Add the bananas and cook, stirring gently, until soft, about 10 minutes. Add cognac, and using a match or lighter, ignite to flambé, and cook until the flame dies out.
3. Make the chocolate sauce: In a small saucepan, heat the cream over medium. Add the chocolate and cook until the chocolate has melted, about 5 minutes. Stir until smooth and keep warm.
4. Assemble the sandwich: Toast the marshmallows over a flame or with a blow torch and place on the bottom of the brioche bun. Top with the chicken and bananas and drizzle with the chocolate sauce and sriracha. Top with a scoop of ice cream and top with the top half of the brioche bun.