Italian Chicken & Pepper Sandos
with Roasted Broccoli & Tangy Garlic Sauce
What’s not to love about the classic hoagie (or sub, or grinder, or wedge) filled with tender meat, melty cheese, and lightly charred veggies? We’ll wait. This version boasts herby, Italian-seasoned chicken, sautéed pepper and onion, gooey mozzarella, and a creamy garlic sauce. It’s all stuffed inside garlic butter baguettes and served with golden brown potato wedges for a dinner that’ll have you head over heels at first bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Green Bell Pepper
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Garlic Powder
10 ounce
Chopped Chicken Breast
1 tablespoon
Italian Seasoning
1 unit
Chicken Stock Concentrate
2 unit
Demi-Baguette
(Contains Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
8 ounce
Broccoli Florets
Not included in your delivery
2 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
• 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.
Swap in broccoli for potatoes; roast until browned and tender, 15-20 minutes.
• 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.
• 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.
• While garlic baguettes toast, pat chicken* dry with paper towels; 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.
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
