Ingredients

1-1/3 lb. (4 medium) potatoes, cut into 1/2-inch wedges
garlic salt or seasoned salt, to taste
4 chicken breast halves, boneless and skinless(4 oz. each)
3/4 C. ketchup
1/4 C. prepared yellow mustard
8 slices whole wheat bread; toasted
4 lettuce leaves
2 medium tomatoes sliced into 4 slices each

Cooking Instructions

Heat oven to 475. 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 for 18 minutes. Turn potatoes; coat with more cooking spray and sprinkle with additional garlic salt. Bake for 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 for 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 1/2-inch slices. For each sandwich, spread 2 toast slices on one side with 1 Tbls. 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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)