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Summery Chicken and Tomato Jam Bistro Sandwiches
with Roasted Parmesan Broccolini
This recipe is all about preserving the bounty of the season, which means making homemade tomato jam! Then, tender chicken is topped with creamy bocconcini and arugula, to showcase the best flavours of summer.
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
3 unit(s)
Tomato
113 g
Baby Heirloom Tomatoes
2 tbsp
Brown Sugar
170 g
Broccolini
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
100 g
Bocconcini Cheese
(Contains Milk)
28 g
Arugula and Spinach Mix
1 tsp
Chili Flakes
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve beefsteak tomatoes. Scoop out seeds and discard.
- Cut beefstack tomatoes into 1/4-inch pieces.
- Add chopped tomatoes and brown sugar to a medium pot.
- Heat over medium-high heat. When boiling, reduce to medium. Cook, stirring occasionally, until mixture starts to become saucy, 10-12 min.
- Stir in vinegar. Cook, stirring often, until jam thickens, 1-2 min.
- Remove from heat, then season with salt.
- Meanwhile, 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 with 1/2 tsp (1 tsp) garlic salt, salt and pepper.
- 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 if needed.) Cook until golden-brown and cooked through, 5-7 min per side.**
- Transfer to a plate, cover to keep warm.
- Meanwhile, trim ends off of broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Prick baby tomatoes with a fork. Add baby tomatoes and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with salt and pepper, then toss to combine.
- Tear or cut bocconcini into 1/2-inch pieces. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Halve buns, then spread half the garlic spread over cut sides.
- Add broccolini and 1/4 cup water to the same pan over medium-high. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil and 1/4 cup water per batch.) Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add remaining garlic spread and 1/4 tsp (1/2 tsp) chili flakes, if desired. Cook, stirring often, until garlic spread coats broccolini, 1 min.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Meanwhile, arrange buns on an unlined baking sheet, cut-sides up.
- Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!) Transfer to a clean surface.
- Once buns are toasted, arrange broccolini in a single layer on the same unlined baking sheet. Sprinkle Parmesan over top, then top with baby tomatoes.
- Broil, in the middle of the oven, until Parmesan melts and tomatoes blister, 4-5 min.
- Season arugula and spinach mix with a bit of oil, salt and pepper.
- Divide chicken between buns.
- Top with tomato jam, then bocconcini and arugula and spinach mix.
- Divide sandwiches and veggies between plates.
