Italian-Spiced Chicken Sandwiches
with Roasted Potato Wedges and Marinara
This chicken sammie is loaded with Italian flavours! Spiced chicken, garlicky onions, tomatoes and rustic marinara all come together in a soft bun! Don't forget to dip the potato wedges in your side sauce!
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
2 tsp
Italian Seasoning
2 unit
Brioche Bun
(Contains Egg, Wheat)
1 unit
Garlic, cloves
56 g
Yellow Onion
28 g
Spring Mix
460 g
Russet Potato
½ cup
Marinara Sauce
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1 tsp Italian Seasoning (dbl for 4 ppl), salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. 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 1 tsp Italian Seasoning (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown and cooked through, 2-4 min per side.**Transfer chicken to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook, stirring occasionally, until onions are tender, 4-5 min. Season with salt and pepper. Remove the pan from heat. Set aside.
Heat a small pot over medium heat. When hot, add marinara sauce. Cook, stirring often, until warmed through, 2-3 min. Remove the pot from heat. Halve buns. Arrange buns on another unlined 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!)
Add half the marinara sauce to the pan with onions. Stir to combine. Stack spring mix, then chicken on bottom buns. Top chicken with marinara mixture. Close with top buns. Serve potato wedges alongside with remaining marinara for dipping.
