Ingredients:

• 3 pounds Idaho® Potato Baby Dutch Yellow Potatoes, washed and dried
• Olive oil for the pan
• 2¼ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup finely chopped red onion
• 1 tablespoon minced garlic
• 1¾ cup thinly sliced bell pepper
• 2½ cups tomato sauce
• ¼ cup honey
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 1 tablespoon smoked paprika
• 2 tablespoons finely chopped cilantro, washed and dried
• 6 ounces grated mozzarella cheese
• 4 finely chopped green onions
• Sea salt and freshly ground black pepper

Directions:

1. Preheat the oven to 400 ° F, adjust a rack to the center, and add the potatoes in an even layer to a sheet pan. Drizzle them with olive oil and sprinkle generously with salt and pepper.
2. Once it's preheated, place the sheet pan in the oven and roast the potatoes until they’re tender when pierced with a fork, about 40 minutes. Jiggle the pan to move the potatoes around about halfway through the cooking time.  The skins should be wrinkled and slightly golden when they're done.
3. Remove the potatoes from the oven and use a smooth meat mallet or the bottom of a your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. Set aside.
4. While the potatoes are roasting, coat the bottom of a large, deep sauté pan with olive oil and place it over medium heat. Add the chicken pieces and sprinkle them generously with salt and pepper.  Stirring every couple minutes, sauté just until cooked through, about 6 minutes.  Remove the chicken from the pan and add it to a bowl.  Cover with foil and set aside.
5. If the pan is dry, add a bit more oil. Then add the onion and garlic and cook until the onions are soft, about 7 minutes.  Mix in the peppers and cook for another 3 minutes.
6. Add the tomato sauce, honey, balsamic vinegar, tomato paste, and paprika. Stir to blend, turn the heat to low and simmer for about 5 minutes. 
7. Return the chicken to the pan, stir and add the cilantro. Season to taste with salt and pepper.
8. Divide the smashed potatoes among 8 serving bowls and top each one with an equal portion of barbecue chicken mixture.
9. Garnish each one with a bit of the mozzarella and green onion.