Chicken Po'Boy on Garlic Bread

This is one of my favorite go-to dishes for an easy and tasty meal. It is a take on Emeril's Shrimp Scampi Po-Boy on Garlic Bread. I was given this recipe by Natalie for my Super Bowl Party menu. At the Super Bowl Party, I followed the recipe with shrimp and it was a hit.

I wanted to make it again for someone that missed out the first time but they are not a huge fan of shellfish. This is what led me to try a different protein: chicken. I modified the recipe slightly for chicken and out came a sandwich that is just amazing. This is the type of food that goes quickly amongst leftovers in the fridge...that is if it makes it to leftover status.

Process

I cant explain how tasty I think this sandwich is. It really is my current go-to meal, as long as I have all the ingredients. It also can be adjusted for taste: spicy, more garlic, whatever you like.

First cut your chicken into cubes and coat with my Everything Seasoning (recipe here) and set aside for now. In a large skillet, melt the butter and heat the oil over medium heat. Take your minced garlic, salt, pepper, and cayenne (amount based on how much of a kick you want) and cook for two to three minutes.

Add the white wine (the better the quality, the better the flavors in the reduction) and heat the wine until it is boiling. Let the wine reduce by half. Bring the temperature of the burner down a bit and toss in the chicken, along with the lemon juice, Worcestershire, and lemon zest. Cook the chicken until done, about eight to ten minutes.

When the chicken is nearly done, add the chopped green onions and cook until tender but not soggy. This can be tricky as there is a very small window between tender and crispy (ideal) and overcooked (not ideal). At the end, toss in the parsley and pour onto your garlic bread rolls (hopefully you timed this so the rolls just came out of the oven).

For the garlic bread rolls, prep the garlic butter spread by combining the butter, olive oil, Parmesan cheese, Everything Seasoning, garlic, lemon juice, and parsley. This makes a wonderful garlic spread that can keep for a few days if needed. Take some French bread rolls and generously lather the garlic spread on. Bake at 350°F until bubbly. For this post, I used small French rolls so I could limit myself and not eat the whole batch in one sitting. Seriously, they are that good.

Chicken Po'Boy on Garlic Bread

Ingredients

Chicken Po'Boy
1 lbs chicken breasts (cubed)
1 T Everything Seasoning
4 T butter (unsalted)
2 T olive oil
3 T garlic (minced)
1/4 tsp Kosher salt
1/2 tsp pepper
pinch of cayenne
2 tsp lemon juice
1/4 cup white wine
1/2 tsp Worcestershire sauce
1/2 tsp lemon zest
1/4 cup green onions (chopped)
2 T parsley (chopped)

Garlic Bread
1 loaf or several rolls French bread (cut in half & hallowed out)
1 stick butter (unsalted)
2 T olive oil
1/2 cup Parmesan cheese (grated)
2 tsp Everything Seasoning
2 tsp parsley (minced)
1 tsp garlic (minced)
1/2 tsp lemon juice

Directions

Chicken Po'Boy

1. Season cubed chicken and set aside. Heat up butter and oil in a large skillet. Add garlic, salt, pepper and cayenne and cook until the garlic is close to browning. Do not let it get to this point.
2. Add white wine and bring to a boil. Let the wine reduce by half. Reduce heat slightly and add the chicken, lemon juice, Worcestershire, and lemon zest. Cook until the chicken is nearly done, about 8 to 10 minutes.
3. As the chicken is almost done, add the chopped green onions and continue cooking until tender but still a little crispy (I like a good crunch). Prior to putting the chicken on the roll, toss in the parsley.
4. Put the chicken into the already prepared garlic roll and serve immediately.

Garlic Bread

1. Cut the loaf or rolls in half and hollow out a little space for the chicken. Preheat the oven to 350°F. Combine the ingredients for the garlic butter spread: butter, olive oil, Parmesan cheese, Everything Seasoning, parsley, garlic, and lemon juice.
2. Spread a generous amount of the garlic butter spread onto the bread and bake until golden brown and bubbly.