2 packages (6 oz.) ready to use Southwestern Chicken Strips
3/4 c. butter, softened, divided
2 or 3 Tbsp. Hot Sauce (I used Frank's Brand)
1 Tbsp. BBQ sauce
1/2 tsp. chili powder
6 garlic cloves, minced
1 Tbsp. minced fresh parsley
6 hoagie buns, split
4 c. shredded lettuce
2 Tbsp. finely chopped celery
1 Roma Tomato, thinly sliced
3 Tbsp. blue cheese dressing
In saucepan, combine chicken, 1/3 c. butter, hot sauce, bbq sauce and chili powder. Cook, uncovered over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine garlic, parsley and remaining butter; spread over cut sides of buns. Place on baking sheet and broil 8 inches from heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms. Top with lettuce, celery, tomatoes and salad dressing. Replace bun tops. Yield: 6 servings
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