Italian Chicken Sandwiches

Dinner

Ingredients 15

Ingredients

1 Yellow Onion

1 Pound Chicken Tenderloins

1 Tablespoon Italian Seasoning

1/2 Cups Mozzarella Cheese

1 Tablespoon Olive Oil

Salt

Pepper

2 Green Bell Pepper

2 Tablespoons Chicken Broth

2 Hoagy Bun

Garlic Butter

1 Teaspoon Garlic Powder

2 Tablespoons Butter

Ranch Dressing

1 Tablespoon Mayonnaise

1 1/2 Tablespoons Sour Cream

1 Teaspoon Garlic Powder

Instructions 13 steps

1 Adjust racks to top and middle positions and preheat oven to 350 degrees. Wash and dry produce.
2 In a small bowl, combine mayonnaise, sour cream, and half the garlic powder. 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.
4 Transfer veggies to a plate.
5 While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter; microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside.
6 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.
7 Toast on middle rack until golden, 2-3 minutes.
8 While garlic baguettes toast, pat chicken dry with paper towels; season generously with salt and pepper.
9 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.
10 Stir in stock concentrate and 2 TBSP water. Season with salt and pepper.
11 Return veggies to pan; stir to combine.
12 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.
13 Serve with remaining garlic sauce on the side for dipping.