Place chicken between layers of plastic wrap or waxed paper; pound lightly with rolling pin or meat mallet to flatten slightly. Place 3 Tbsp of the dressing in shallow dish or pie plate; reserve remaining dressing for sandwiches. Coat chicken lightly with dressing; dip in flout to coat.

 

In large nonstick skillet, melt butter over medium heat. Add chicken to skillet; turn to coat. Cook 10 minutes or until internal juices run clear (or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F). Remove from heat.  Remove chicken from skillet.  Reserve 1 Tbsp butter in skillet; add hot pepper sauce to skillet and heat over medium heat. Add chicken; turn to coat. Cook chicken 1 to 2 minutes per side to set pepper sauce mixture.

 

Serve chicken on toasted buns with lettuce. Top with remaining blue cheese dressing.