The Italian Chicken & Pepper Sandos with Potato Wedges & Garlic Sauce is a delicious and satisfying meal that is sure to please even the pickiest of eaters. The crispy potato wedges, flavored with garlic and herbs, provide a perfect contrast to the juicy chicken breast strips, marinated in a blend of Italian seasoning and chicken stock concentrate. The creamy garlic sauce adds a rich and savory element to the dish, while the melted mozzarella cheese brings it all together. This recipe is sure to appeal to anyone who loves classic Italian flavors and hearty, comforting meals. The combination of textures and flavors makes it a great option for a family dinner or a casual dinner party with friends.
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Ingredients
24 oz(s) Yukon Gold Potatoes
20 oz(s) Chicken Breast Strips
2 tbsp(s) Italian Seasoning
2 Chicken Stock Concentrate
1 cup(s) Mozzarella Cheese
Instructions
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Cut the potatoes into wedges and place them on the prepared baking sheet.
4. Drizzle the potatoes with 2 tablespoons of olive oil and sprinkle with salt and pepper.
5. Roast the potatoes in the preheated oven for 20-25 minutes, or until they are tender and golden brown.
6. While the potatoes are roasting, cut the onion and peppers into thin slices.
7. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
8. Add the onion and peppers to the skillet and sauté until they are softened and lightly browned.
9. In a small bowl, mix together the mayonnaise, sour cream, and garlic powder.
10. Season the chicken breast strips with Italian seasoning and chicken stock concentrate.
11. Grill or cook the chicken in a skillet until it is cooked through and lightly browned.
12. Split the demi-baguettes in half and toast them in the oven until they are lightly browned.
13. Assemble the sandwiches by spreading the garlic sauce on the bread, topping with the chicken, sautéed onions and peppers, and mozzarella cheese.
14. Place the sandwiches under the broiler for a few minutes until the cheese is melted and bubbly.
15. Serve the sandwiches with the roasted potato wedges and enjoy!
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