The January 2014 issue of Food Network magazine provided our dinner for tonight. It was Chicken and Cheese Poutine. I really liked this meal a lot. The combination of ingredients made for a very tasty meal…
To start, preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk 2 egg whites, 2 teaspoons of paprika and 1/2 teaspoon salt and 1/2 teaspoon of ground black pepper in a large bowl. Add 2 pounds of Yukon Gold potatoes that have been cut into 1/4-inch thick fries. Toss to coat. Let the excess egg drip off and then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
While the potatoes are cooking, coat a large nonstick skillet with cooking spray. Add 1/2 of a bunch of chopped scallions and cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. (Note: Make 3 cups of chicken broth!) Whisk in 1/4 cup of flour until smooth, then gradually whisk in the remaining 2 1/2 cups of chicken broth and 1 tablespoon of Worcestershire sauce. Simmer, whisking occasionally, until thickened, about 6 to 8 minutes. Stir in 1 /12 cups of shredded rotisserie chicken and 3/4 cup of frozen peas and warm through, about 3 minutes. (Add additional water, up to 1 cup if the gravy is too thick.)
Scatter 4 ounces of shredded mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls and top with the remaining scallions.