Chicago Chicken Sub

• 8 chicken tenderloins
• 6 tablespoons butter, softened
• 4 hoagie rolls, split
• 14 teaspoon oregano leaves
• 14 teaspoon fresh parsley, minced
• 12 slices hard salami
• provolone cheese, halved lengthwise
• 12 cup pizza sauce
• 13 cup mushroom, fresh, sliced and sauteed
• 14 tablespoon black olives, chopped

1. Preheat oven to 425-degrees F. Place frozen tenderloins on baking sheet.
2. Bake for 10 minutes, turning tenderloins over halfway through cooking time.
3. Spread butter on both halves of hoagie rolls.
4. Sprinkle bottom half with oregano and parsley.
5. Add layer of overlapping salami and cheese slices; top with tenderloins.
6. Spoon on pizza sauce, mushrooms and olives.
7. Add top half of bun.
8. Serve with a crisp lettuce and tomato salad.

chicken, butter, hoagie rolls, oregano, fresh parsley, hard salami, provolone cheese, pizza sauce, mushroom, black olives

Taken from www.food.com/recipe/chicago-chicken-sub-455656 (may not work)