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CHICKEN PO' BOYS
from "Monday-to-Friday Chicken" by Michèle Urvater

This heavenly combo was inspired by a New Orleans sandwich of fried cornmeal-coated oysters, slathered with tartar sauce and wedged between pieces of crusty bread. In this leaner but equally delicious version, mustard— and garlic—seasoned chicken replaces the oysters, but the tartar sauce remains. This is deliciously messy, so tie a large napkin around your neck before digging in.

Makes: 2 to 3 servings
Time: 35 minutes
 Monday-to-Friday Chicken
INGREDIENTS (CLICK TO BUY)

8 to 10 ounces skinless, boneless, chicken breasts or chicken tenders
1 tablespoon Dijon mustard (see Note)
1/2 teaspoon minced garlic or garlic paste
Salt and freshly ground black pepper
1/4 cup dried bread crumbs
1 loaf (8 to 12 ounces) Italian bread
2 to 3 tablespoons butter, melted
1 cup (2 ounces) iceberg lettuce or 1 small bunch arugula
1/4 cup tartar sauce (Recipe Follows)
2 tomatoes, cored

Homemade Tartar Sauce
1 scallion, trimmed and cut into chunks (white and green parts)
1 small (2 ounces) sour dill pickle
1/4 cup (packed) fresh parsley leaves
1/2 cup regular or low-fat mayonnaise
1 teaspoon Creole or Dijon mustard
Salt
1/8 teaspoon cayenne pepper

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PREPARATION

1.Preheat the oven to 350°F.
2.Cut the chicken into 1/2-inch chunks. Combine the mustard and garlic in a mixing bowl; season to taste with salt and pepper. Toss the chicken with this mixture, and then dredge the pieces in the bread crumbs. Arrange the chicken on a nonstick baking sheet (or on one coated with vegetable spray). Bake until cooked through and crisp, 20 minutes.
3.While the chicken is cooking, slice the bread in half horizontally with a serrated knife. Pull out the soft crumbs from both top and bottom halves (reserve to make bread crumbs if you wish). Spread the melted butter over the hollowed-out halves and set them, cut side up, on a baking sheet. Bake for 15 minutes.
4.While the chicken and bread bake, rinse and shred the lettuce or rinse the arugula, and pat the leaves dry (you should have 1 cup of greens). Thinly slice the tomatoes, and start preparing the tartar sauce if you are making it from scratch.
5.To assemble the sandwiches, spread the top and bottom halves of the baked bread with the tartar sauce. Nestle the baked chicken in the bottom half, and top with lettuce and tomatoes. Cover with the remaining bread. Cut the sandwich in quarters, and if you care anything about neatness, eat them with a knife and fork.
Note: For a milder version that children will enjoy, dip the chicken in ketchup or barbecue sauce rather than in mustard.
Homemade Tartar Sauce
Mince the scallion, pickle, and parsley in a food processor or blender. Combine with the mayonnaise and mustard, and season with salt and the cayenne pepper.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Katie's Best Boneless Skinless Chicken Breasts, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $7.49/lb
 3ct
 
  Old World Minced Garlic in Oil
This product is currently unavailable.
 
  Progresso Plain Breadcrumbs - $2.49/ea
 15oz
 
  FreshDirect Frozen Oven-Ready Rosemary Ciabatta - $3.99/ea
 16oz
 
  Earthbound Farm Organic Baby Arugula Salad - $3.99/ea
 approx. 5oz  
 
  Beefsteak Tomatoes, Large - $2.99/lb
 
 
  Ocean Mist Farms Scallions - $1.49/ea
 approx. 5.5oz
 
  Sour Kosher Dill Pickles
This product is currently unavailable.
 
  Italian Parsley - $1.29/ea
 approx. 4oz
 
  Hellmann's Real Mayonnaise - $3.99/ea
 15fl oz
 
  KC Masterpiece Original Barbecue Sauce - $2.99/ea
 18oz
 
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Ground Tellicherry Pepper - $5.99/ea
 2.2oz
 
Estimated Total:  
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