Another meal courtesy of Everyday Food Issue 82. The recipe called for mozzarella but I had aged white cheddar on hand so I substituted that. This was a great quick and easy recipe.
1 tbsp olive oil
1 1/2 lbs small potatoes
1 small red onion, cut into 1/2" rounds
salt and pepper
4 chicken cutlets
4 slices cheese
4 ciabatta rolls
baby arugula
4 tsp miracle whip
Preheat over to 400. Brush rimmed baking sheet with oil. Place potatoes at one end and onion rings at the other. Brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender (about 30 minutes, flipping 1/2 way through).
Meanwhile, heat a large skillet. Season chicken with salt and pepper on both sides. Cook chicken through. Top with cheese. Cover skillet to help melt the cheese. Layer cutlets on the bottom halves of rolls along with onion and arugula. Spread miracle whip on top half. Sandwich and serve with roasted potatoes.
RATINGS:
Heather - 10 - "Absolutely delicious"
Brad - 9.5 - "Great chicken sandwich"
No comments:
Post a Comment