Preheat oven to 425 degrees F. Line a baking sheet with parchment and coat with cooking spray.

In a medium bowl, mix together mayonnaise, Worcestershire sauce, hot sauce and milk. Season with salt and pepper and mix well to combine. Set aside.

Butterfly chicken breasts, then lightly pound them to an even thickness. Split each breast in half. For kid-friendly snacks, cut them into strips, or keep them halved to serve 4. Pat chicken dry with paper towels.

To a pie pan, add bread crumbs, garlic powder and onion powder. Season with salt and pepper, then stir to combine.

Add chicken to the mayo mixture, stirring to ensure each piece is evenly coated. Working one at a time, roll each piece of chicken in bread crumb mixture, until fully coated. Place chicken on prepared baking sheet.

Lightly coat tops of chicken with cooking spray. Bake until golden brown, 15 to 20 minutes, flipping halfway through, until internal temperature reads 165 degrees F. To make sandwiches, divide lettuce among buns. Add chicken to each bun and top with blue cheese and hot sauce, if desired.

Source: Hannaford fresh Magazine, September 2025