Recipe - Chicken Poboy (Mf)

8 ounce Skinless boneless chicken
breasts, Three fourths inch cubes (up
to 12)
One fourth cup Dried bread crumbs
2 tablespoon Unsalted butter
Salt and freshly ground
black pepper
1 Loaf of italian bread, split
in half vertically
4 tablespoon Tartar sauce, see recipe
2 cup Shredded iceberg lettuce
8 ounce Ripe tomatoes, One fourth 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 MCRecipe Digest
V1 #609 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997