Chicken po'boy (mf)

Yield: 2 Servings

Measure Ingredient
8 ounces Skinless boneless chicken breasts, 3/4 inch cubes (up to 12)
¼ cup Dried bread crumbs
2 tablespoons Unsalted butter
Salt and freshly ground black pepper
1 Loaf of italian bread, split in half vertically
4 tablespoons Tartar sauce, see recipe
2 cups Shredded iceberg lettuce
8 ounces Ripe tomatoes, 1/4 inch slices

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. Yield: 2 to 3 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6676 Posted to MC-Recipe Digest V1 #609 by 4paws@... (Shermeyer-Gail) on May 12, 1997

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