01 -
Place the chicken breast in the freezer for 30-45 minutes.
02 -
Preheat your oven to 400°F (200°C). 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.
03 -
Remove the chicken from the freezer, slice it as thinly as possible, then chop it into smaller pieces, about 1/4-inch to 1/2-inch. Toss the chicken with garlic powder and salt and set aside.
04 -
Heat a large skillet over medium-high heat. Melt two tablespoons of butter, then add the onions and jalapenos. Sauté for 7-8 minutes until the onions have softened and are slightly translucent. Transfer to a bowl, cover, and set aside.
05 -
Bake the prepared hoagie rolls in the oven for five minutes.
06 -
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.
07 -
Reduce the skillet heat to medium. Add another tablespoon of butter to the skillet, cook until melted, and add Frank's RedHot sauce. Stir until the chicken is thoroughly coated. Top the chicken with Provolone cheese slices and cook until melted.
08 -
Use a spatula to transfer the chicken mixture onto the warmed hoagie rolls. Top with the onion/jalapeno mixture and serve warm.