Balsamic Bacon-Wrapped Chicken
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Balsamic Bacon-Wrapped Chicken

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.

Tags:
New
Allergens:
Milk
•Sulphites
•Wheat
•Egg
•Mustard

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.

Preparation Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories930 kcal
Fat58 g
Saturated Fat17 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber7 g
Protein54 g
Cholesterol165 mg
Sodium810 mg
Trans Fat0 g
Potassium1900 mg
Calcium250 mg
Iron3.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Zester
•Small Bowl
•Large Non-Stick Pan
•Paper Towel

Cooking Steps

Prep potatoes
1

Before starting, preheat the oven to 450ËšF.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
2

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.)

Prep
3

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.)

Sear chicken
4

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.

Roast chicken
5

Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven until cooked through, 16-18 min.**

Finish and serve
6

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.