HERB Mixture: Mix herbs and garlic. Set aside until ready to use.
CRISPY Potatoes: Blanch potato wedges in boiling water for 5 min.; drain and place in bowl. Add oil, salt and pepper; toss to coat. Place in parchment-lined full-sheet pan (or in half-sheet pan for trial recipe); bake in 350ºF oven for 15 min. or until browned and tender.
BLUE Cheese Slaw: Mix ingredients; refrigerate until ready to serve.
FOR each serving: Season chicken with salt and pepper. Coat each breast with about 2 Tbsp. of the Herb Mixture. Sear chicken in 1 Tbsp. oil in very hot fry pan for about 1 min. on each side. Transfer to parchment-paper lined half-sheet pan; finish cooking in 350ºF standard oven until cooked to 165ºF.
PLACE 2 bacon slices on bottom half of focaccia bread square; top with 2 tomato slices, 1 cheese slice, cooked chicken, 1/4 cup of Blue Cheese Slaw and top half of bread. Toss about 1 cup of the hot cooked potatoes with 1 tsp. Herb Mixture. Serve with sandwich.