HOT CHICKEN SANDWICH BOAT (Derived from a recipe in Food Day Magazine ) Serves 4-6
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6 chicken breasts, skinned and boned Salt Fresh ground pepper Slice or pound the chicken breasts so the meat is all of uniform thickness, about 3/8 inch. Liberally salt and pepper. Saute in olive oil until just done. Let cool. Dice. 3/4 cup low-cal mayonnaise 1/2 cup thinly sliced green onions, including part of the tops 1 8 oz can water chestnuts, drained and thinly sliced 1 Tbsp Dijon mustard 1 tsp Worcestershire sauce 1 cup shredded jack or Swiss cheese Salt and Pepper Combine mayonnaise, onions, water chestnuts, mustard and Worcestershire sauce. Stir in 1 cup of the cheese and the chicken. Season to taste with salt and pepper. 2 loaves French bread about 4-6 inches wide and 18 inches long 1 cup shredded jack or Swiss cheese Warm the loaves in a 350'F oven briefly. Remove and set oven to broil. Split the loaves lengthwise in half. Reserve the tops for delicious toast or sandwiches. Pile half the chicken topping evenly over the bread. Sprinkle the cheese over the chicken. Place sandwiches under the broiler until cheese is bubbly and starting to brown, about 5 - 8 minutes. Sliced green onions Snipped parsley Sprinkle onions and parsley over the top, cut into 2 inch wide pieces and serve.