CHICKEN PO BOY RECIPE RECIPES

Name: Chicken Po'Boy
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 to 3 servings
Ingredients: 8 to 12 ounces skinless, boneless, chicken breasts, cut into 3/4 inch cubes; 1/4 cup dried bread crumbs; 2 tablespoons unsalted butter; Salt and freshly ground black pepper; 1 loaf of Italian bread (8 ounces) split in half vertically; 4 tablespoons tartar sauce, recipe follows; 2 cups (4 ounces) shredded iceberg lettuce; 8 ounces of ripe tomatoes, cut into 1/4 inch slices; 1 scallion (green onion) trimmed of 2 inches of green; 1 small (2 ounces) sour dill pickle; 1/4 cup (packed) washed parsley leaves; 2 cup mayonnaise, low fat or regular; 1 teaspoon strong mustard like Creole or Dijon; Salt and 1/8 teaspoon cayenne pepper

CHICKEN PO'BOY RECIPE | FOOD NETWORK

Chicken Po'Boy Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 to 3 servings

Number Of Ingredients 14

Ingredients

8 to 12 ounces skinless, boneless, chicken breasts, cut into 3/4 inch cubes
1/4 cup dried bread crumbs
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1 loaf of Italian bread (8 ounces) split in half vertically
4 tablespoons tartar sauce, recipe follows
2 cups (4 ounces) shredded iceberg lettuce
8 ounces of ripe tomatoes, cut into 1/4 inch slices
1 scallion (green onion) trimmed of 2 inches of green
1 small (2 ounces) sour dill pickle
1/4 cup (packed) washed parsley leaves
2 cup mayonnaise, low fat or regular
1 teaspoon strong mustard like Creole or Dijon
Salt and 1/8 teaspoon cayenne pepper

Steps:

Dredge the chicken in bread crumbs. In a large skillet heat the butter. When the foaming subsides, brown the chicken on all sides for about 10 minutes or until cooked through. Season to taste with salt and pepper. While the chicken is cooking, slice the bread in half vertically and then in half again horizontally and pull out all of the soft bread crumbs to create four boat like shells. Spread each "bread boat" with tartar sauce, top with chicken nuggets, then with shredded lettuce and tomato slices. Slice each piece in half again.
In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper.

CHICKEN PO’BOY RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Chicken Po’boy Recipe - Food.com - Food.com - Recipes ... image

Make and share this Chicken Po’boy recipe from Food.com.

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 5 serving(s)

Number Of Ingredients 20

Ingredients

6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1/2 cup flour
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dry mustard
salt
pepper
8 pieces cooked bacon
4 -6 tablespoons oil
1 avocado, halved and cut into slices
1 half iceberg lettuce, shredded
2 tomatoes, sliced
6 pieces swiss cheese
1 French bread, loaf
salt and pepper
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon yellow mustard

Steps:

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, about 3 strips per breast. Place the strips into the bag of flour and seasonings, seal and shake the bag.
Heat a large saute pan over medium heat with the oil. Place the chicken (don't crowd the pieces and cook in batches adding oil as necessary) into the pan and allow cook for 2 to 3 minutes each side. The chicken should 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.
Turn the oven to the "broil" setting. In a small bowl combine the mayonnaise, ketchup, prepared horseradish and yellow mustard; mix together. Cut the French bread in half both horizontally and vertically. Spread the Po'boy sauce on both sides of the loaf; set aside the top half. To the bottom add the chicken (overlapping pieces), then the bacon, avocado and Swiss cheese. Place that half on a baking sheet. Broil just until the cheese has melted and remove from oven.
Top the Po'boy with lettuce and tomatoes. Add the top half of the French bread. Cut into portions and serve immediately.

Nutrition Facts : Calories 716.4, FatContent 43.9, SaturatedFatContent 12.1, CholesterolContent 141.7, SodiumContent 856.2, CarbohydrateContent 32.7, FiberContent 4.7, SugarContent 5.7, ProteinContent 48.6

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