Recipe: Chicken Po’ boy

March 11, 2014

PoBoy

Watch Harmons Chef Johnny prepare a spectacular Chicken Po’ Boy on  KUTV’s Fresh from the Kitchen.

Chicken Po’ boy
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Ingredients
  1. 6 chicken breast (pounded to 1/2 inch thickness)
  2. 1/2 C. flour
  3. 1 Tbs. paprika
  4. 1/2 tsp. chili powder
  5. 1/2 tsp. cumin
  6. 1/2 tsp. dry mustard
  7. 8 pieces cooked bacon (reserve the drippings if you like)
  8. 4 Tbs. oil (optional if you use the bacon dripping)
  9. 1 avocado (halved and cut into slices)
  10. 1 half iceberg lettuce (shredded)
  11. 2 tomatoes (sliced)
  12. 6 pieces Swiss cheese
  13. 1 French bread loaf (halved in length)
  14. Salt and pepper to taste
Sauce Ingredients
  1. 1/2 C. mayonnaise
  2. 2 Tbs. ketchup
  3. 1Tbs. prepared horseradish
  4. 1 Tsp. yellow mustard
Instructions
  1. Combine the flour and spices together in a large sandwich bag, set aside. Place the chicken breasts on a cutting board. Allow a few inches of space between each breast and cover with clear plastic wrap. Using meat malt, pound the breast to an even thickness (about 1/2 inch thick). Remove the clear wrap and cut the chicken into strips, 3 strips per breast. Place the strips into the bag of flour and seasonings and shake the bag (shake but don’t bake). Heat a large sauté pan over medium heat with the oil. Place the chicken into the pan and allow it cook for 2 to 3 minutes each side, you want the chicken to be golden in color when you flip them over. Remove the cooked chicken from the pan and place on a plate with a paper towel to catch any excess oil.
  2. Turn the oven on to broil. In a small bowl combine the mayonnaise, ketchup, prepared horseradish and yellow mustard. Mix together with a spoon, the sauce will be light pink in color (like fry sauce to Utahns). Cut the French bread in half and spread the Po’ boy sauce on both sides of the loaf set aside the top halve. Add the chicken to the bottom then the bacon, avocado and Swiss cheese. Place this halve on a baking sheet into the oven until the cheese has melted.
  3. Top the Po’ boy with lettuce, tomatoes, salt and pepper to taste. Add the top half of the French bread and serve with your favorite sides.
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