YIELD: 12 servings 24 each ready-to-cook hot-spiced chicken tenderloins 3 cups cream cheese, softened 1⁄2 cup cayenne pepper sauce 24 each flatbread rounds, 7” 3 cups celery, julienned 3 cups carrots, julienned 24 slices fresh tomato 4 cups mozzarella cheese, shredded 12 whole pepperoncini, drained 4 cups prepared blue cheese dressing Deep fry chicken tenderloins at 350°F for 3 1/2 to 5 minutes, until chicken is no longer pink. Remove from fryer and drain; keep warm above 140°F. Combine ...

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