Categories: Meals
Ingredients
- 2 Russet Potatoes
- 0.125 oz. Oregano
- 2 Garlic Cloves
- 1 Yellow Onion
- 2 Boneless Skinless Chicken Breasts
- 4 fl. oz. Light Cream
- 1 oz. Grated Parmesan
- 2 French Rolls
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and generously spray with cooking spray.
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Cut potatoes into ¼" rounds. Stem and mince oregano. Mince garlic. Halve and peel onion. Slice halves into thin strips. Pat chicken breasts dry, and season both sides with a pinch of pepper.
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Place potato slices on one side of prepared baking sheet and toss with oregano, garlic, 2 tsp. olive oil, and a pinch of salt and pepper. Massage oil into potatoes. Spread into a single layer on one half (some overlap is ok). Place chicken breasts on empty half. Cover baking sheet with foil and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 25-28 minutes. While potatoes and chicken roast, brown onions.
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Place a medium non-stick pan over medium-low heat and add 2 tsp. olive oil. Add onions and a pinch of salt to hot pan and stir occasionally until brown and very tender, 15-20 minutes. Remove onions to a plate. Wipe pan clean and reserve.
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Transfer cooked chicken to a mixing bowl. Flip potatoes, and spray with cooking spray. Roast uncovered until browned and tender, 35 minutes. Once potatoes have roasted 15 minutes, shred chicken with two forks. Season with a pinch of salt and pepper. Cover and set aside.
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Return pan used to brown onions to medium-high heat. Add cream and bring to a boil. Remove from burner and stir in cheese. Season with a pinch of salt and pepper. Add cheese sauce to shredded chicken and thoroughly combine. Halve French rolls if necessary. Place directly on oven rack, cut side down, and toast until browned, 3-5 minutes. Plate dish as pictured on front of card, filling rolls with chicken and onions. Bon appétit!