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 fresh wedge salad.
Ingredients: Iceburg lettuce • Red potato • Chicken breast • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, Herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Wheat May contain traces of: Gluten)
1 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Gluten, Milk, Mustard, Egg, Sesame, Wheat, Crustaceans, Soy, Fish)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Milk, Mustard, Sesame, Wheat, Crustaceans, Soy, Fish, Sulphites)
2.15 g
Italian Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Wheat, Soy, Tree nuts, Peanuts, Triticale)
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
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Italian seasoning (use all for 4 servings) and 1 tbsp oil. (NOTE: For 4 servings, 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: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.) (NOTE: Gather potatoes to the centre of the baking sheet after flipping.)
- Sprinkle half the Parmesan over top.
- Continue roasting 22-25 min, until potatoes are tender and golden.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Remove and discard outer layer of half the iceberg lettuce
(use whole iceberg for 4 servings)
. 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.
- To a small bowl, add mayo, 1/4 tsp (1 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. Stir to combine. (NOTE: Love garlic? Add more!)
- 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.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
- Roast in the bottom of the oven 16-18 min, until cooked through.**
- Divide chicken, potatoes and half the lettuce wedges (use all for 4 servings) 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 servings) over chicken.
- Squeeze a lemon wedge over top.
