Ingredients:
- 24 ounces frozen breaded chicken tenders (I used a 20 oz. bag of Tyson air-fried chicken fillets or tenders. You can also use 3-4 Just Bare fillets. The flatter filets/tenders, the better. Simply cut chicken as needed to fit properly onto bed of rolls.)
- 1 package (12 count) Hawaiian sweet rolls
- 12 slices provolone cheese, divided (Don't use smoked provolone; ew.)
- 1 jar (24 ounces) marinara sauce (I only used 14 ounces of the 24.)
- Topping:
- 1/2 cup butter, cubed (I used 1/4 cup.)
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes (I substituted red pepper flakes for 1 teaspoon Italian seasoning.)
- 1/4 cup grated Parmesan cheese (fresh is best!)
- Directions:
- Prepare chicken tenders according to package directions, then preheat oven to 375°. Meanwhile, without separating rolls, cut horizontally in half; (See image below for an easy trick to cutting rolls horizontally.) Keeping the rolls in tact, I divide the rolls in half (6 and 6), then slice the set of 6 horizontally. When ready to assemble, just push the two sets of 6 together and continue recipe as stated.
- Arrange roll bottoms in a LIGHTLY greased 13x9-in. baking dish. Place 6 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes.
- Remove from oven and layer rolls with half of sauce (I used 6 ounces), chicken tenders, remaining sauce (8 ounces), and remaining 6 cheese slices. Place top halves of rolls on top.
- For topping, microwave butter (I used 1/4 cup), garlic powder, and red pepper flakes (I subbed red pepper flakes with Italian seasoning), until butter is melted. Pour over rolls and spread evenly with basting brush; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. (I took mine out at 18.)
- *www.tasteofhome.com