Buffalo Wing Hoagies:
1 package (9 oz.s) ready-to-use Southwestern chicken strips
1 cup butter, softened, divided
2 tablespoons Louisiana-style hot sauce
1 tablespoon barbeque sauce
1/2 teaspoon chili powder
6 garlic cloves, minced
1 tablespoon minced fresh parsley
4 hoagie buns, split
4 cups shredded lettuce
2 tablespoons finely chopped celery
Dash salt and pepper
4 plum tomatoes, sliced
2 tablespoons blue cheese dressing
In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat or 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.
1 package (9 oz.s) ready-to-use Southwestern chicken strips
1 cup butter, softened, divided
2 tablespoons Louisiana-style hot sauce
1 tablespoon barbeque sauce
1/2 teaspoon chili powder
6 garlic cloves, minced
1 tablespoon minced fresh parsley
4 hoagie buns, split
4 cups shredded lettuce
2 tablespoons finely chopped celery
Dash salt and pepper
4 plum tomatoes, sliced
2 tablespoons blue cheese dressing
In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat or 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.
