Italian Chicken Sandwiches
with Roasted Sweet Potato Fries and Pesto Aioli
This chicken sammie is loaded with Italian flavours; roasted Italian spiced chicken, garlic, pan-roasted tomatoes and zippy pesto aioli, all come together in a soft bun! Don't forget to dip the sweet potato wedges!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
80 g
Tomato
0.13 cup
Basil Pesto
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
340 g
Sweet Potato
½ tbsp
Italian Seasoning
2 unit
Brioche Bun
(Contains Egg, Wheat)
1 tbsp
Garlic Puree
56 g
Onion, sliced
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the Italian Seasoning, salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway through.)
Cut tomato into 1/4-inch pieces. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season both sides with salt, pepper and the remaining Italian Seasoning.
Heat a large non-stick pan over medium high heat. When hot, add 1 tbsp oil, then the chicken. Pan-fry, until golden-brown and cooked through, 1-2 min per side.** Transfer to a plate. (TIP: Don't overcrowd the pan; cook the chicken in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)
Heat the same pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes. Cook, flipping once, until charred and softened, 2-3 min. Season with pepper. Transfer to the plate with chicken. Add the onions and garlic puree to the same pan. Cook stirring occasionally, until tender, 3-4 min. Set pan aside.
Mix the pesto and mayo together in a small bowl. Halve buns. Arrange on another baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Divide half the pesto-mayo between top and bottom buns. Top bottom bun with tomato, then chicken. Top chicken with onion-garlic mixture, then top bun. Serve sweet potato fries on the side with remaining pesto-mayo for dipping.
