The Chicken-

• 1 Pound Ground Chicken
• 1 Tbsp Olive Oil
• 1 Tsp Salt
• 1/4 Tsp Black Pepper
• 1 Tsp Garlic Powder

For the Breading

• 4 Eggs, Scrambled
• 2 Cups Flour
• 2 Cups Breadcrumbs
• 1/2 Cup Grated Parmesan
• Canola Oil

The Rest!

• 1 12 Pack Hawaiian Sweet Rolls, Sliced in half
• 1 Stick of Butter
• 1 Tsp Parsley
• 1 Tsp Garlic Powder
• About 1 Cup Marinara Sauce
• About 1 Cup Shredded Mozzarella Cheese
• 6 Slices Provolone Cheese
• Shredded Parmesan

Method-

Mix together the chicken, olive oil, and salt pepper and garlic. Separate into two equal portions. Place on a flat cookie sheet lined with parchment paper and press down on each one until flat, roughly the size of the rolls. Pop in the freezer for about 1/2 an hour.

In 3 shallow pans, place the eggs, flour and breadcrumbs. Add the parm to the breadcrumbs and mix. Dip the chicken first into the flour, then the eggs and then coat with the bread crumb mixture.

Heat canola oil in a large frying pan and brown the chicken on each side until fully cooked, set aside to drain on paper towels. You will most likely have to cook them one at a time.

Slice the rolls widthwise creating a top and bottom. Melt the butter and add in the parsley and garlic. Brush the cut sides and place on a large tray, butter side up. Bake at 350 degrees for about 10 minutes, rolls should be just golden brown. Place the chicken on the buttered side of the bottom roll, top with marinara, mozzarella and provolone. Place the top of the buns on and brush on a little more of the butter. Place back in the oven for about another 10 minutes for the cheeses to melt. Top with parmesan, allow to cool for a couple minutes then cut and serve!