INGREDIENTS
4
pieces chicken tenderloins, (pounded out to thin, flat)
3/4 cup
Italian seasoned breadcrumbs
2
eggs
1/4 cup
buttermilk
4 oz
goat cheese, (softened)
4 tbsp
basil pesto, (homemade or store-bought)
Large loaf of bread, (cut in half then half again lengthwise for two sub rolls)
2 tbsp
olive oil
Salt & pepper, (to taste)