25 boneless/skinless chicken breasts, thawed flour, salt and pepper for dredging oil for frying 8 oz margarine or butter 2 cups hot sauce 1 head of lettuce, coarsely shredded 4 lb. tomatoes, sliced 5 cups blue cheese dressing 25 Kaiser rolls, sliced
Dredge chicken breasts in the seasoned flour.
Grill or deep fry to internal temperature of 165°F.
Melt margarine and stir in hot sauce.
Dip cooked chicken in margarine/hot sauce mixture.
Place chicken in steam table pan for service. Serve or hold above 145°F.
Per order: place one chicken breast on bottom half of sandwich roll, ladle over 1oz. of blue cheese dressing, lettuce and 2 slices tomato.
Top with other half of roll.
Offer additional hot sauce for the daring!
Recipe and photo from chef Todd Bogan, University of Maryland, College Park
YIELD: 25 sandwiches