CRANBERRY-MUSTARD Mascarpone Spread: Cook juice in saucepan until reduced to about 1-1/2 cups (or until reduced to about 1 Tbsp. for trial recipe); cool. Mix juice with remaining ingredients. Refrigerate until ready to use.
CHICKEN: COOK stock, wine and soy sauce in saucepan until reduced to syrup-like consistency, stirring occasionally. Stir in mustard.
FOR each serving: Coat 1 chicken breast with 3 Tbsp. flour; brush with about 3 Tbsp. mustard mixture, then dip in 1/4 cup bread crumbs, turning to evenly coat both sides of breast. Heat 2 Tbsp. oil in small skillet on medium-high heat. Add chicken; cook 4 to 5 min. or until done (165ºF), turning occasionally.
SPREAD about 3 Tbsp. Cranberry-Mustard Mascarpone Spread evenly onto cut sides of roll. Cover bottom half of roll with about 3/4 cup arugula, 2 tomato slices and 3/4 oz. pancetta; top with chicken, 2 oz. ham, additional 2 tomato slices, additional 3/4 oz. pancetta, additional 3/4 cup arugula and top of roll. Cut in half.