Italian Chicken & Pepper Sandos

Ingredients

  • Potatoes: 12 oz
  • Yellow Onion: 1
  • Long Green Pepper: 1
  • Mayonnaise: 2 tbsp
  • Sour Cream: 2 tbsp
  • Garlic Powder: 1 tsp
  • Baguettes: 2
  • Chicken Breast Strips: 10 oz
  • Italian Seasoning: 1 tbsp
  • Chicken Stock Concentrate: 1
  • Mozzarella Cheese: 1/2 cup

1. Prep

  1. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
  2. Cut potatoes into 1/2-inch thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice green pepper into strips.

2. Roast Potatoes & Mix Sauce

  1. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
  2. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder. Season with salt and pepper.

3. Cook Veggies

  1. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirringoccasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.
  2. Turn off heat: transfer to a plate.

4. Make Garlic Buns

  1. While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 tbsp butter; microwave until just softened. 10-15 seconds. Stir to combine and season with salt and pepper; set aside.
  2. Halve baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place, cut sides up, on a second baking sheet.
  3. Toast on middle rack until golder 2-3 minutes.

5. Cook Chicken

  1. While garlic buns toast, pat chicken dry with paper towels; season generously with salt and pepper.
  2. Heat a large drizzle of oil in pan used for veggies over medium-high-heat. Add chicken in a single layer; season with Italian Seasoning. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
  3. Stir in stock concentrate and 2 tbsp water. Season with salt and pepper.
  4. Return cooked veggies to pan; stir to combine. Turn off heat.

6. Finish and Serve

  1. Spread bottom halves of toasted garlic buns with half the garlic sauce. Top with chicken and veggie mixture. then sprinkle with mozzarella. Return to middle rack until cheese melts. 2-3 minutes.
  2. Divide sandos and potato wedges between plates. Serve with remaining garlic sauce on the side.