Trim the chicken of any excess fat. Pound to an even thickness, approximately 1/4 inch. Pat dry and set aside.

Place a cast iron skillet or other very heavy frying pan on the stove over very high heat. Meanwhile, pour about half of the clarified butter into a deep dish or bowl and set aside. Do the same with the spice blend. By now the pan should be smoking hot; if not, wait until it is.

Once the pan is smoking hot, dip the chicken breast into the clarified butter and let the excess butter drain off so the chicken retains a thin coating. Dredge the chicken breast in the Cajun spices, shake off any excess and set aside. Repeat with remaining chicken breasts. Place the spice-coated chicken breasts into the hot pan and let sizzle on one side for about 1? minutes. With tongs, flip the chicken over and let sizzle for another 1? minutes on the second side. Try not to move the chicken while it is in the pan sizzling.

Remove the chicken from the pan and lay it in the baking dish. Insert an ovenproof digital oven thermometer, if you have one, into the center of one of the chicken breasts and place the dish in the oven. Remove from the oven when the thermometer registers an internal temperature of 165?F (about 20 to 25 minutes if not using an oven thermometer).

Cut a lengthwise seam horizontally in the French bread, trying not to slice all the way through the other side.

Fold the bread open and remove some of the center of the top half of the bread, creating a "well" in the upper half. Lay some lettuce on the bottom half of the bread and line up the cooked chicken breasts on top of it. Place a healthy mound of coleslaw on top of each piece of chicken and arrange a few tomato slices decoratively on the slaw. Close the bread, cut into slices and serve.