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Italian Chicken & Pepper Sandos


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ITALIAN CHICKEN & PEPPER SANDOS


WITH POTATO WEDGES & GARLIC SAUCE

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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? This version
boasts herby, Italian-seasoned chicken, sautéed pepper and onion, gooey
mozzarella, and a creamy garlic sauce. It’s all stuffed inside garlic buttered
baguettes and served with golden potato wedges for a dinner that’ll have you
head over heels at first bite.

Allergens:
Eggs
•Milk
•Soy
•Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame,
shellfish, soy, tree nuts, and wheat.

Read more
Total Time35 minutes
Prep Time5 minutes
DifficultyEasy


INGREDIENTS


serving amount
24

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Long Green Pepper

2 tablespoon

Mayonnaise

(Contains Eggs)

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

2 unit

Demi-Baguette

(Contains Soy, Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)


NOT INCLUDED IN YOUR DELIVERY

2 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper


NUTRITION VALUES


/ per serving
Calories1100 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate103 g
Sugar11 g
Dietary Fiber7 g
Protein50 g
Cholesterol180 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts
per meal can vary from the website to what is received in the delivered box,
depending on your region.


UTENSILS


•Baking Sheet
•Small Bowl
•Large Pan
•Paper Towel


INSTRUCTIONS


PDF
1

• 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 green pepper into strips. •
Pat chicken* dry with paper towels; slice crosswise into ½-inch-thick strips.

2

• Toss potatoes on a baking sheet with a large drizzle of 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 oil in a large pan over medium-high heat. Add onion
and green pepper; cook, stirring occasionally, until softened and lightly
browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; 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 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 buns toast, heat a large drizzle of oil in pan used for veggies
over medium-high heat. Add chicken in a single layer; season generously with
Italian Seasoning, salt, and pepper. Cook, stirring occasionally, 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. Turn off heat.

6

• Spread bottom halves of toasted garlic buns 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 sandos and potato wedges between
plates. Serve with remaining garlic sauce on the side.


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