FREDDY'S FRIED SHRIMP AND CRAB STUFFED CAJUN CHICKEN SANDWICH

THIS IS MY VERY OWN CREATION.  BE SURE TO WORKOUT PRIOR AND AFTER CONSUMING THIS ONE.


4 LARGE BONELESS/SKINLESS CHICKEN BREASTS, POUNDED


1 SMALL BAG SHRIMP, DEVEINED AND TAIL OFF
1 SMALL CAN OF CRAB MEAT, DRAIN AND RINSE
1/2 CUP OINION, DICED FINE
1/4 CUP RED BELL PEPPER, DICED FINE
1/4 CUP YELLOW BELL PEPPER, DICED FINE
1/4 CUP CELERY, DICED FINE
PINCH GARLIC POWDER


1 EGG, BEATEN
2 TABLESPOONS MILK


1 BAG PANKO BREAD CRUMBS (ASIAN SECTION)
SPICE UP WITH CAYENNE TO YOUR TASTE
SALT AND PEPPER TO TASTE


HOT OIL, ENOUGH FOR FRYING


4 HOGGIE ROLLS
4 SLICES TOMATO
4 GREEN LEAF LETTUCE LEAVES, RIB REMOVED
SPICY MAYO, OPTIONAL


PLACE CHICKEN BREASTS IN BETWEEN PLASTIC WRAP ON COUNTER AND POUND OUT UNTIL 1/4 INCH THICK.


IN A MEDIUM BOWL, MIX SHRIMP, CRABMEAT, ONION, BELL PEPPER, CELERY AND GARLIC POWDER.  SPREAD STUFFING EVENLY ON CHICKEN BREAST AND ROLL UP TIGHTLY, SECURE WITH TOOTH PICKS.


DIP THE CHICKEN ROLLS IN THE EGG AND MILK MIXTURE THEN GENTLY COVER WITH PANKO BREAD CRUMB MIXTURE.


FRY (10 MINUTES) OR BAKE AT 350 FOR ABOUT 25 MINUTES OR UNTIL THE COATING TURNS GOLDEN BROWN AND THE MEAT RUNS CLEAR WHEN STABBED WITH A FORK.


PLACE EACH STUFFED CHICKEN ROLL ON A HOAGIE ROLL TOPPED WITH LETTUCE AND TOMATO.


MAKES 4 SANDWICHES