Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes 3.7 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 15 mins Total Time: 35 mins Servings: 4 These sandwiches are packed with vibrant flavors, and with the substitution of roasted potatoes in place of chips or fries, you can still feel satisfied without the guilt. Ingredients 1 tablespoon extra-virgin olive oil, plus more for brushing 1 ½ pounds small new potatoes, halved if large 1 small red onion, cut into ½-inch rounds Coarse salt and ground pepper 4 chicken cutlets (about ¾ pound total) 4 slices fresh mozzarella 4 ciabatta rolls, split Baby arugula, for serving Fresh parsley leaves, for serving 4 teaspoons mayonnaise, for serving Directions Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender when pierced with a knife and onions are soft and browned, 30 minutes, flipping halfway through. Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 4 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion, arugula, and parsley. Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes. Cook's Notes Thin, flat cutlets are quick-cooking and easy to assemble in sandwiches. You can always substitute pork for the chicken. Rate it Print