• 2 Ratings
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Ingredients

Directions

  • Dip chicken pieces in egg and dredge in bread crumbs.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side, until lightly browned. Remove to a plate.

  • In a small bowl, combine celery, carrot and dressing.

  • Place a piece of chicken on bottom half of each roll; add 2 tsp hot sauce and 1/8 of the celery mixture to each and top with remaining roll halves.

Nutrition Facts

243 calories; 11 g total fat; 78 mg cholesterol; 402 mg sodium. 23 g carbohydrates; 15 g protein;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0