8 to 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 of Italian bread (8 ounces) split in half vertically
4 tablespoons tartar sauce, recipe follows
2 cups (4 ounces) shredded iceberg lettuce
8 ounces of ripe tomatoes, cut into 1/4 inch slices
1 scallion (green onion) trimmed of 2 inches of green
1 small (2 ounces) sour dill pickle
1/4 cup (packed) washed parsley leaves
2 cup mayonnaise, low fat or regular
1 teaspoon strong mustard like Creole or Dijon
Salt and 1/8 teaspoon cayenne pepper
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.
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.
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