Chicago Chicken Sub

This lunchtime classic takes meaty chicken tenderloins and adds mushrooms and olives for a big sub sandwich flavor.
  • Prep Time 0 minutes
  • Cook Time 10 minutes
  • Serves 1
  • Calories 950
  • Calories 950
  • Total Fat 58 g
  • Cholesterol 140 mg
  • Sodium 2519 mg
  • Total Carbohydrate 67 g
  • Protein 42 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 2 Fresh Trimmed Chicken Breast Tenderloins
  • 1-1/2 tablespoon butter, softened
  • 1 hoagie roll, split
  • 1/16 pinch oregano leaves
  • 1/16 pinch fresh parsley, minced
  • 3 slices hard salami
  • 1 slice provolone cheese, 1-oz., halved lengthwise
  • 2 tablespoons pizza sauce
  • 1/3 cup mushrooms, fresh; sliced and sautéed
  • 1 tablespoon black olives, chopped

Cooking Instructions

  1. Preheat oven to 425°F. Place frozen tenderloins on baking sheet.
  2. Bake 10 minutes, turning tenderloins over halfway through cooking time.
  3. Spread butter on both halves of bun. Sprinkle bottom half with oregano and parsley. Add layer of overlapping salami and cheese slices; top with tenderloins. Spoon on pizza sauce, mushrooms and olives. Add top half of bun.
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