Chicken Po'Boy Recipe | CDKitchen.com

ingredients

12 ounces skinless, boneless, chicken breasts, cut into 3/4 inch cubes
1/4 cup dried bread crumbs
2 tablespoons unsalted butter
salt and freshly ground black pepper
1 loaf (8 ounce size) Italian bread split in half vertically
4 tablespoons tartar sauce, recipe follows
2 cups shredded iceberg lettuce
8 ounces ripe tomatoes, cut into 1/4 inch slices

Tartar Sauce
1 scallion (green onion) trimmed of 2 inches of green
1 small sour dill pickle
1/4 cup (packed) washed parsley leaves
2 cups mayonnaise, low fat or regular
1 teaspoon Creole or Dijon mustard
salt to taste
1/8 teaspoon cayenne pepper

directions

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 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.

TARTAR SAUCE: In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper.

nutrition data