Super Chicken Sandwiches with Skinny Fries
Submitted by crystal888
Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.
YIELD
4 servingsPREP
5 minCOOK
45 minREADY
50 minOven-baked potato wedges get crispy and golden at high heat while chicken breasts cook in a nonstick skillet with just cooking spray. No deep fryer, no greasy mess, but you still get that satisfying crunch-and-protein combo that makes a proper chicken sandwich dinner.
The potatoes need that blast of high heat to crisp up. Cutting them into thin wedges and flipping halfway through gives you browning on both sides. Garlic salt is the only seasoning they need.
For the sandwich, sliced chicken goes on toasted whole wheat bread with lettuce, tomato, and a simple ketchup-mustard sauce that doubles as a dipping sauce for the fries. The sauce takes 30 seconds to mix and does more work than you’d expect.
Kitchen Tips
- Pound the chicken breasts to an even thickness before cooking so they don’t dry out on the thin end while the thick end is still raw.
- Don’t crowd the potato wedges on the baking sheet. Overlapping pieces steam instead of crisp. Use two sheets if needed.
- Start the potatoes first since they take 30 minutes total. The chicken cooks in about 14 minutes, so time them to finish together.
- Let the chicken rest 3-4 minutes before slicing so the juices redistribute and don’t soak the bread.
Variations
- Spicy version: Add sriracha or hot sauce to the ketchup-mustard sauce.
- Club style: Layer on crispy bacon and a slice of Swiss cheese for a heartier sandwich.
Ingredients
Directions
Heat oven to 475 degrees.
Coat rimmed baking sheet with vegetable cooking spray.
Place potato wedges on pan cut sides down and coat with additional cooking spray.
Sprinkle lightly with garlic salt.
Bake 18 minutes.
Turn potatoes; coat with more cooking spray and sprinkle with additional garlic salt.
Bake 12 more minutes until potatoes are crisp and golden brown.
Meanwhile, coat 12-inch nonstick skillet with cooking spray.
Heat skillet over medium heat; add chicken and cook about 7 minutes on each side until juices run clear when chicken is pierced.
To make sauce: In bowl mix ketchup and mustard; set aside.
Remove chicken from skillet; cut each breast into ½-inch slices.
For each sandwich, spread 2 toast slices on one side with 1 tablespoon sauce each.
Sandwich 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast between toast slices.
Serve with potatoes and remaining sauce for dipping.
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