Preparation Steps

• Place the chicken breast in the freezer for 30-45 minutes.
• Preheat your oven to 400 degrees. Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet in a single layer and set aside.
• Remove the chicken from the freezer, slice it as thinly as possible then chop it into smaller pieces, about ¼-inch to ½-inch. Toss the chicken with the garlic powder and salt and set aside.
• Heat a large skillet over medium-high heat. Melt two tablespoons of butter then add the onions and jalapenos and sauté for 7-8 minutes until the onions have softened and are slightly translucent. Transfer to a bowl, cover, and set aside.
• Bake the hoagie rolls for five minutes.
• Meanwhile, add the chicken to the hot skillet, increase heat to high, and cook for 5-minutes, tossing occasionally, until slightly browned and cooked through.
• Reduce heat to medium, add another tablespoon of butter to the skillet, and cook until melted. Add the Frank's RedHot and stir until the chicken is thoroughly coated.
• Top the chicken with the Provolone cheese slices and cook until melted.
• Use a spatula to transfer the chicken mixture to the warmed hoagie rolls. Top with the onion/jalapeno mixture and serve warm.