Chicago Style Chicken with Roasted Potato Wedges

Prep Time 40-45 min. | Medium
Thaw in refrigerator.

1. Heat oven to 425°F.
2. Place potatoes and garlic in a single layer on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 1 Tbsp. olive oil and toss to evenly coat potatoes. Bake 25-30 min., tossing
   occasionally.
3. In the final 10 min. preheat a medium saute pan over med. high heat.
4. Remove chicken breasts from bag, pat dry with a paper towel, and season each side with salt and pepper to taste.
5. Add 1 Tbsp. olive oil to heated pan, and sear seasoned chicken breast for 3-4 min. per side until golden brown.
6. Add seasoned wine sauce to pan with chicken, reduce heat to med. low and simmer for 5-7 min. to allow sauce to thicken (internal temp. 165°F). Add peas to pan and cook 1-2 min., until just heated through.
7. Place chicken on top of roasted potatoes. Spoon white wine and pea sauce over chicken and potatoes. Enjoy!

Prep Time 40-45 min. | Large
Thaw in refrigerator.

1. Heat oven to 425°F.
2. Place potatoes and garlic in a single layer on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 2 Tbsp. olive oil and toss to evenly coat potatoes. Bake 25-30 min., tossing
   occasionally.
3. In the final 10 min. preheat a medium saute pan over med. high heat.
4. Remove chicken breasts from bag, pat dry with a paper towel, and season each side with salt and pepper to taste.
5. Add 2 Tbsp. olive oil to heated pan, and sear seasoned chicken breast for 3-4 min. per side until golden brown.
6. Add seasoned wine sauce to pan with chicken, reduce heat to med. low and simmer for 5-7 min. to allow sauce to thicken (internal temp. 165°F). Add peas to pan and cook 1-2 min., until just heated through.
7. Place chicken on top of roasted potatoes. Spoon white wine and pea sauce over chicken and potatoes. Enjoy!

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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