Thursday, May 31, 2012

Roasted Chicken Po Boy Sandwich

I love the classic Po' Boy sandwich, having lived in Joliet, IL for years, the steak po boy is a classic sandwich, topped with loads of garlic butter and nutty Swiss cheese, I've finally tried a spin on this iconic sandwich and with my love of chicken, this was the perfect marriage of the two. Much easier on my wallet than steak, and a little leaner too, this is going to be a go-to meal for me.

1 whole boneless, skinless chicken breast or thigh ($1.15)
1 tsp. salt and 1/2 tsp. pepper ($.05)
1/2 tsp. roasted garlic powder ($.05)
1-2 T. lemon juice ($.05)
3 T. butter ($.25)
2 T. olive oil, divided ($.10)
2 cloves garlic, minced ($.10)
4 slices Swiss cheese ($.30)
4 French rolls ($1.35)

Cut the chicken breast in half and then cut the chicken in half through the widest part to give you 4 evenly sized chicken cutlet/filets. Season with salt, pepper, garlic powder, and lemon juice.

Over low heat, melt the butter and add the garlic and a pinch of salt. Cook for 1-2 minutes, until garlic is fragrant and tender. Whisk in 1 T. olive oil.

In a 13x9 baking dish, put the chicken cutlets down and drizzle with olive oil and bake at 400 for 10-12 minutes until lightly golden on one side - then flip and cook another 3-4 minutes, or until juices run clear and center is no longer pink.

Cut French rolls in half length wise and brush with garlic butter. Grill on a griddle until bread is golden and firm.
Remove from grill and add cheese.

Pour any remaining garlic butter over chicken.
Put chicken on French rolls with cheese, cut in half and serve.

Yields - 8 half sandwiches.
Cost: $3.40
Cost per half sandwich: $.43 or $.85 per sandwich

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