Chicken Po’boy (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Sandwich-lm | 2 | Servings |
INGREDIENTS
| 8 | oz | Skinless boneless chicken |
| breasts 3/4 inch cubes | ||
| up | ||
| to 12 | ||
| 1/4 | c | Dried bread crumbs |
| 2 | T | Unsalted butter |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Loaf of italian bread, split | |
| in half vertically | ||
| 4 | T | Tartar sauce, see recipe |
| 2 | c | Shredded iceberg lettuce |
| 8 | oz | Ripe tomatoes, 1/4 inch |
| slices |
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. 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@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2405
Calories From Fat: 1430
Total Fat: 155.7g
Cholesterol: 701.5mg
Sodium: 1297.4mg
Potassium: 3097.4mg
Carbohydrates: 16.6g
Fiber: 2.5g
Sugar: 5g
Protein: 220.2g