Chicken Subs and Sweet Potato Fries

The week before the Masters tournament is a crazy one at our house. I work as a personal chef for a corporation during the tournament, so the week beforehand is filled with list making, organizing and preparing anything that I can freeze for later: cinnamon rolls, yeast roll dough, cookie dough, browned sausage, breakfast casseroles...you get the idea.

Despite the preparations, I still like to serve my family home-cooked meals, and this quick and easy menu of Chicken Subs and Sweet Potato Fries is a great go-to meal on a busy weeknight. I served some roasted broccoli alongside, but a tossed salad would also be a great addition.

There's nothing gourmet about the recipes, but the combination is always a hit with my family. There are two ingredients in the recipes worth seeking: Dale's marinade and smoked paprika. We use Dale's on everything from flank steak to burgers. It is salty, so a little goes a long way. And, if you haven't tried smoked paprika I highly recommend you give it a try. It adds an amazing mystery flavor to everything I use it in.

Sweet Potato Fries
(Start the fries first, since they take longer to cook than the chicken.)

3-4 medium sweet potatoes, peeled and cut into fairly thin fries
1-2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.

Toss sweet potatoes and olive oil together in a large bowl. Mix the salt, paprika, garlic powder and black pepper together in a small bowl. Sprinkle over the sweet potatoes and toss to coat well.

Bake for 20 minutes. Remove from oven and carefully turn the fries. Return to oven and bake for 10-15 minutes more. Taste, and add more salt, if needed.

Makes 4 servings.

Chicken Subs

2 boneless, skinless chicken breast halves
Dale's marinade
Sliced sharp cheddar cheese
2 12-inch sub rolls, cut in half and split
Mayonnaise

Slice the chicken breast halves in half horizontally, into two thin cutlets. Brush both sides of each cutlet with a small amount of the marinade. Heat a large nonstick skillet* over medium-high heat. Add the chicken and cook for 3 minutes per side, until completely cooked. Top each chicken cutlet with the sliced cheese. Spread a little mayo on each of the split sub rolls and place add the chicken cutlets.

Makes 4 servings.

*Chicken also can be grilled.