Serves 4

1 Cup Carrots, shredded
1 Cup Celery, thinly sliced
3/4 Cup Litehouse Blue Cheese or Ranch Salad Dressing
2 Each Large Chicken Breasts
2 Tbsp Butter
2 Tbsp Hot Cayenne Pepper Sauce, such as Frank's or Tabasco
4 Each Oroweat Hamburger Buns, toasted
Chinet Paper Plates

In a small bowl, mix together the carrots, celery and salad dressing. Set aside.

Cut the chicken breasts in half cross-wise (not lengthwise), so that each half weighs about the same.
One at a time, place a piece of chicken between 2 sheets of cellophane wrap. Pound the chicken so that it is 1/4-inch thick. Repeat with all of the chicken. Heat the butter in a wide frying pan over medium heat. Add the chicken and cook for 4 minutes, then flip the chicken and continue cooking until it is cooked through, about 5 minutes more. Turn off the heat, then add the Tabasco sauce to the pan and flip the chicken so that it is well coated with the sauce.
 
To assemble the burgers, place one piece of chicken on the bottom half of a hamburger bun. Top with 1/2 cup of the carrot and celery mixture, then top with the other half of the bun. Serve immediately.