Chicken and Cheese Poutine

Directions

1. 1
   Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray.
2. 2
   Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl.
3. 3
   Add the potatoes; toss to coat.
4. 4
   Let the excess egg drip off, then spread out on the baking sheets.
5. 5
   Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
6. 6
   Meanwhile, coat a large nonstick skillet with cooking spray.
7. 7
   Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes.
8. 8
   Add 1/2 cup chicken broth.
9. 9
   Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce.
10. 10
    Simmer, whisking occasionally, until thickened, 6 to 8 minutes.
11. 11
    Stir in the chicken and peas and warm through, about 3 minutes.
12. 12
    (Add up to 1 cup water if the gravy is too thick.)
13. 13
    Scatter the mozzarella evenly over the chicken mixture.
14. 14
    Layer the fries and chicken mixture in bowls; top with the remaining scallions.
15. 15
    Per serving: Calories 485; Fat 16 g (Saturated 6 g); Cholesterol 119 mg; Sodium 981 mg; Carbohydrate 44 g; Fiber 7 g; Protein 42 g
16. 16
    Photograph by Justin Walker