Chicken Po'boy (Mf)

Recipe Ingredients

8 oz	227g	Skinless boneless chicken breasts - 3/4 inch cubes , (up to 12)
1/4 cup	36g / 1.3oz	Dried bread crumbs
2 tablespoons	30ml	Unsalted butter
		Salt and freshly ground black pepper
1		Loaf of Italian bread split in half vertically
4 tablespoons	60ml	Tartar sauce - see recipe
2 cups	474ml	Shredded iceberg lettuce
8 oz	227g	Ripe tomatoes - 1/4 inch slices

Recipe Instructions

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.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6676

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