3 6-Oz. Boneless chicken breasts
1 Tbsp. Garlic powder
1/4 Cup Paprika
1 Tbsp. Black pepper
2 Tbsp. + 1 Tsp. White sugar
1 Tbsp. Kosher salt
3/4 Cup Mayonnaise
2 Hard boiled eggs
2 Tbsp. Sweet relish
1 Tsp. Tabasco sauce
3 Tbsp. Freshly grated horseradish
1 Tbsp. Whole grain mustard
1 Ripe tomato, seeds removed and chopped
1 Loaf French bread
1/2 Cup Olive oil
Salt and pepper to taste
Mix together the garlic powder, salt, pepper, paprika and the 2 Tbsp. of sugar and use to cover the chicken breasts. Let sit overnight to marinate. Heat 1 Cup canola oil in a heavy pan or skillet until hot and pan fry the chicken breasts until done (approximately 4 minutes per side). Remove from the pan and let cool, then rough chop the chicken and place in a bowl. Mix the chicken with all of the other ingredients except the French bread and olive oil, and combine thoroughly. Adjust seasoning with salt and pepper. Cut the French bread into ½-inch slices, brush with some olive oil, sprinkle with salt and pepper and bake in the oven at 400º for approximately 6-8 minutes or until lightly browned. Serve these with the chicken salad.
