Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Kathryn Bye
1 pound of boneless chicken breast
2 TBS or so mayonnaise
salt and pepper to taste
splash of white vinegar or the vinegar that the kosher pick- les are kept in
1-2 kosher dill pickles, diced
1 or 2 celery stalks, diced (optional)
Bake chicken in broth in the oven at a low temperature for 25 minutes, until it is a light golden brown.
As chicken cools, cube the chicken. Combine ingredients and refrigerate overnight for flavors to blend. Serve with mini submarine sandwiches.
(This recipe was contributed as part of a "Cook of the Week" feature.)