Italian Chicken & Pepper Sandos

1

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

2

• Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, sour cream, and half the garlic powder(you’ll use the rest later). Season with salt and pepper.

3

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Transfer to a plate.

4

• While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter(4 TBSP for 4 servings); microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. • Slice 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. • Toast on middle rack until golden, 2-3 minutes.

5

• While garlic baguettes toast, open package of chicken and drain off any excess liquid; season generously with salt and pepper. • Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add chicken and Italian Seasoning; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Season with salt and pepper. • Return veggies to pan; stir to combine.

6

• Spread cut sides of bottom baguette halves 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. • Divide sandwiches and potatoes between plates. Serve with remaining garlic sauce on the side for dipping. ***Poultry is fully cooked when internal temperature reaches 165°.***