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2-4 servings
4 chicken tenderloins, pounded out to thin, flat pieces
3/4 cup Italian seasoned breadcrumbs
2 eggs
1/4 cup buttermilk
4 ounces goat cheese, softened
4 Tbsp basil pesto
Large loaf bread, cut in half, then half again lengthwise for two sub rolls
2 Tbsp olive oil
salt and pepper, to taste
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