Spray or lightly butter a 7x11” rimmed sheet with softened butter, and preheat the oven to 350°F/180°C.
Season the chicken breasts with salt and pepper. In a skillet, heat olive oil and sear the chicken from both sides, then transfer to the oven and bake for 15 minutes or until the thickest part of the chicken reaches 165°F/74°C. Remove from the oven (don’t switch it off), let the chicken rest for 5 minutes then shred with 2 forks.
In a bowl, combine the shredded chicken with ranch dressing, and buffalo sauce.
Slice the rolls lengthwise leaving them intact, and place the bottom half in the prepared pan.
Spread the chicken mixture on the bottom rolls evenly, and sprinkle with shredded cheese. Cover with the top buns over the cheese.
Combine melted butter with italian seasoning in a small bowl. Brush the buns with melted butter mix. Bake in the oven uncovered for 10-15 minutes or until the tops are golden brown.
Make the slaw, combine coleslaw mix with mayo, lime juice, salt and pepper.
When the sliders are ready and out of the oven, carefully lift the top part of the rolls and spread the slaw on top of the cheese then return the top rolls. Serve with extra ranch dressing on the side.