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Balsamic Bacon-Wrapped Chicken
with Roasted Potatoes and Wedge Salad
Tonight, enjoy a luxe chicken meal from your own dining room! Tender chicken is wrapped in smoky bacon and drizzled with a sweet and tangy balsamic glaze. Served alongside are umami-packed Parmesan roasted potatoes and a fresh wedge salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
350 g
Red Potato
½ unit(s)
Iceberg Lettuce Head
1 unit(s)
Tomato
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ tbsp
Italian Seasoning
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1/2-inch wedges.Add potatoes, half the Italian seasoning (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast potatoes in the top of the oven, flipping halfway through. (NOTE: Gather potatoes to the center of the baking sheet after flipping.)Sprinkle half the Parmesan over top. Continue roasting until potatoes are tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.Remove and discard outer layer of iceberg lettuce. Remove stem, then quarter, leaving each lettuce wedge intact.Cut tomatoes into 1/4-inch pieces. Season with salt. Peel, then mince or grate garlic.Add mayo, 1/4 tsp (1 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Stir to combine. (NOTE: Reference garlic guide.)
On a separate cutting board, pat chicken dry with paper towels. Season with salt and pepper. Wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side.
Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven until cooked through, 16-18 min.**
Divide chicken, potatoes and half the lettuce wedges (use all for 4 ppl) between plates.Drizzle salad dressing over lettuce wedges, then top with tomatoes, crispy shallots and remaining Parmesan.Drizzle half the balsamic glaze (use all for 4 ppl) over chicken.Squeeze a lemon wedge over top, if desired.
