|1||lb PERDUE® Fresh Boneless Skinless Chicken Breast Tenderloins|
|1/8||tsp black pepper|
|2||tbsp olive oil|
|1/2||cup buffalo hot sauce|
|4||(6-inch) hoagie rolls|
|4||slices provolone cheese, sliced in half|
|1/2||cup chunky blue cheese dressing|
|1/3||cup thinly sliced celery|
Cover the tenders with plastic wrap and pound with a rolling pin or meat mallet to create a thin, even thickness. Season the chicken tenderloins with salt and pepper.
In a large skillet, heat the olive oil over medium high heat. Sauté the chicken tenders for 2 to 3 minutes on each side. Add the hot sauce and simmer for 2 to 3 minutes more until chicken is cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 degrees F.
Open the hoagie rolls lengthwise and place 2 halves of provolone cheese in the bottom of the roll. Fill the roll with buffalo simmered chicken tenders.
Spoon 2 tablespoons of blue cheese dressing over the buffalo chicken and sprinkle with thinly sliced celery. Serve with chips and pickles