Italian Chicken & Pepper Sandos
Ingredients 14
12 Ounces
Chicken Tenderloin
0.5
Yellow Onion
1
Green Bell Pepper
3
Potatoes
1 Tablespoon
Garlic Powder
2 Tablespoons
Sour Cream
2 Tablespoons
Olive Oil
2 Tablespoons
Butter
0.25 Teaspoons
Kosher Salt
0.25 Teaspoons
Black Pepper
2 Tablespoons
Italian Seasoning
1 Tablespoon
Chicken Stock / Broth
2 Tablespoons
Mayonnaise
2
Hoagy Buns
Instructions
9 steps
- 1 Adjust racks to top and middle positions and preheat oven to 450°F.
- 2 Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
- 3 Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
- 4 In a small bowl, combine mayonnaise, sour cream, and garlic powder. Season with salt and pepper.
- 5 Pat chicken dry with paper towels. Season all over with Italian seasoning, salt, and pepper.
- 6 Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate.
- 7 Add another drizzle of oil to the same pan. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes.
- 8 Meanwhile, halve baguettes lengthwise. Place cut sides up on a baking sheet. Toast on middle rack until golden, 2-3 minutes.
- 9 Spread garlic sauce onto cut sides of baguettes. Fill with chicken and veggies. Top with remaining garlic sauce. Serve with potato wedges on the side.