Poutine with chicken and cheese

Ingredients:

• 1.5 cups shredded grilled chicken (skinless)
• 110 g low-fat mozzarella cheese, diced
• 900 g yellow potatoes, cut into 0.5 cm thick strips.
• Special spray for lubrication
• 2 egg whites
• 2 tsp paprika
• Coarse salt and freshly ground pepper
• 1 bunch green onions, chopped
• 3 cups lightly salted chicken broth
• 1/4 cup flour
• 1 tbsp Worcestershire sauce
• 3/4 cup frozen peas

Preparation:

1. Preheat oven to 245 degrees Celsius. Grease 2 baking sheets with cooking spray. In a large bowl, whisk the egg whites with the paprika and 1/2 teaspoon of salt and black pepper.
   
   Add the potatoes and stir. Drain any excess egg, then place the potatoes on a baking sheet. Spray with cooking spray and bake for 20-30 minutes until golden brown and crisp. Be sure to flip the potatoes halfway through.
2. Meanwhile, spray a large nonstick skillet with cooking spray. Add half the green onions and cook over medium heat for 1-2 minutes until softened.
   
   Add 1/2 cup chicken broth. Add flour, stir until smooth, then gradually add the remaining 2.5 cups broth and Worcestershire sauce. Simmer, stirring occasionally, for 6-8 minutes, until the mixture thickens.
   
   Add the chicken and peas and simmer for 3 minutes. (You can thin the mixture with a glass of water if it becomes too thick.)
3. Spread the mozzarella cheese evenly over the chicken mixture. Layer the potatoes and chicken among plates and top with the remaining green onions.