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Recipe submitted by Gloria Piantek, Skillman, NJ

Buffalo Chicken Supper in a Sub

1 pound chicken breast tenders
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 tablespoons bottled hot sauce
3/4 cup sliced red onion
3/4 cup sliced cucumbers
1/2 cup bottled ranch dressing, chilled
4 long sub buns, split
4 red bibb lettuce leaves
2 stalks celery, sliced in strips
4 tablespoons crumbled blue cheese

1. In plastic bag, mix together garlic powder, chili powder, paprika and flour; add chicken and turn to coat.
2. In large nonstick frypan, place olive oil over medium-high heat. Add chicken and cook, turning, about 7 minutes or until fork can be inserted with ease. Drizzle hot sauce over chicken, toss to coat; set aside.
3. In medium bowl, mix together onion, cucumber and ranch dressing.
4. Inside each bun, place 1 lettuce leaf and top with chicken and celery; spoon onion-cucumber mixture on top. Sprinkle with blue cheese.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.