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  • Chicken Po'boy

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    Chicken Po'boy
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 12 ounce Boneless skinless chicken breasts cut 3/4" cubes
    • 1/4 c. Dry bread crumbs
    • 2 Tbsp. Unsalted butter Salt to taste Freshly-grnd black pepper to taste
    • 1 x Italian bread loaf - (8 ounce) halved vertically
    • 4 Tbsp. Tartar Sauce see * Note
    • 2 c. Shredded iceberg lettuce
    • 8 ounce Ripe tomatoes cut 1/4" slices

    Directions

    1. 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 min or possibly till 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.
    2. This recipe yields 2 to 3 servings.

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