Super Chicken Sandwiches with Potato Skinny Fries

Ingredients

• 1⅓ lbs (4 medium) Idaho Potatoes, cut into ⅓-inch lengthwise wedges
• Garlic salt or seasoned salt, to taste
• 4 (4 ounces each) boned and skinned chicken breasts halves
• 8 slices whole wheat bread, toasted

• 4 lettuce leaves
• 2 medium tomatoes, sliced into 4 slices each
• Salt and pepper, to taste

Directions

1. Heat oven to 475 degrees. To make fries, spray a 10½ x 15½-inch jelly roll pan with vegetable cooking spray. Put potato wedges on pan, cut sides down; spray with additional cooking spray. Sprinkle lightly with garlic salt. Bake 18 minutes.
2. Turn potatoes onto their other cut sides; coat with more cooking spray and sprinkle with additional garlic salt. Bake 12 more minutes until potatoes are crisp and golden brown. Meanwhile, to make sandwiches, spray a 12-inch nonstick skillet with cooking spray. Heat skillet over medium heat; cook chicken about 10 minutes until juices run clear, turning once.
3. Remove chicken from skillet; slice each breast into ½-inch slices.
4. For each sandwich, spread 2 pieces toast on 1 side with 1 tablespoon sandwich spread each. Top 1 piece toast with 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast, season with salt and pepper. Cover with remaining toast slice, spread side down. Serve each sandwich with fries and dipping sauce, dividing equally.