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Suggest a better descriptionDredge 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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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 772 | ||
Calories from Fat: 656 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 44.7g | 224 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 261.6mg | 80 % | |
Sodium 146.9mg | 5 % | |
Potassium 293.2mg | 8 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.9g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 772
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