In the immortal words of amateur photographers everywhere, “Say cheese!” In this case, nutty, rich Parmesan is the star of the shot; it becomes a cheese sauce worthy of 1,000 words and more. And for its portrait, we've got some stunning co-stars: succulent chicken, browned onions, and oregano-dusted potato rounds. This is a sandwich that is ready for its close-up.
Cut potatoes into ¼" rounds.
Stem and mince oregano.
Halve and peel onion. Slice halves into thin strips.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Roast the Potatoes and Chicken
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.
Brown the Onions
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.
Shred the Chicken
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.
Make Cheese Sauce and Toast Buns
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!