Chicken Po'Boy

Recipe Ingredients

12 oz	340g	Boneless skinless chicken breasts - cut 3/4" cubes
1/4 cup	36g / 1.3oz	Dried bread crumbs
2 tablespoons	30ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Italian bread loaf - (8 oz) - halved vertically
4 tablespoons	60ml	Tartar Sauce - see * Note
2 cups	474ml	Shredded iceberg lettuce
8 oz	227g	Ripe tomatoes - cut 1/4" slices

Recipe Instructions

* Note: See the "Tartar Sauce" recipe which is included in this collection.

Dredge the chicken in bread crumbs. In a large skillet heat the butter. When the foaming subsides, brown the chicken on all sides for about 10 minutes or until cooked through. Season to taste with salt and pepper. While the chicken is cooking, slice the bread in half vertically and then in half again horizontally and pull out all of the soft bread crumbs to create four boat like shells. Spread each "bread boat" with Tartar Sauce, top with chicken nuggets, then with shredded lettuce and tomato slices. Slice each piece in half again.

This recipe yields 2 to 3 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6676 broadcast 06-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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