Chicken Breasts Pesto and Tomato Bocconcini Melts
with Caramelized Onions, Crispy Shallots and Pesto Aioli
Get your camera ready – these bocconcini melts are Insta-worthy, with their unreal cheese pull! They don't just look good, either — basil pesto and balsamic caramelized onions also pack huge flavour into these handhelds. Can't decide between salad or potato wedges on the side? No worries; we're giving you both.
Ingredients: Russet potato • Chicken breast • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • 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) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
100 g
Bocconcini Cheese
(Contains Milk)
1 unit(s)
Yellow Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
2 unit(s)
Tomato
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
56 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ tsp
Salt*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the top of the oven until golden brown and cooked through, 16-18 min. **
- Meanwhile, heat a medium pot over medium heat.
- While the pot heats, peel, then cut onion into 1/4-inch slices.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot until melted. (NOTE: Save softened butter for step 4.)
- Add onions. Cook, stirring occasionally, until softened, 6-8 min.
- Add half the balsamic glaze and 1 tbsp (2 tbsp) water, then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-5 min.
- Remove the pot from the heat.
- Meanwhile, peel, then mince or grate garlic.
- Tear bocconcini into bite-sized pieces.
- Cut 2 slices (4 slices) from the thickest part of tomato. Transfer tomato slices to a paper towel-lined plate. Season with salt, then set aside.
- Cut remaining tomato into 1/2-inch pieces.
- Add pesto and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
- Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- When potato wedges are almost done, halve rolls, then arrange rolls on another unlined baking sheet, cut-side up.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then season with pepper.
- Toast rolls in the top of the oven until lightly golden, 4-5 min. (TIP: Keep an eye on rolls so they don't burn.)
- Transfer top rolls to a plate, leaving bottom rolls on the baking sheet.
- When potato wedges are done, remove the baking sheet from the oven, then switch the oven to high broil.
- Pat tomato slices dry with paper towels.
- Spread half the garlicky pesto on bottom rolls, then top with tomato slices. Season with salt and pepper. Top with bocconcini.
- Return assembled bottom rolls to the middle of the oven until bocconcini melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn.)
- Meanwhile, add mayo to the bowl with remaining garlicky pesto, then stir to combine.
- Add arugula and spinach mix and chopped tomatoes to the bowl with vinaigrette, then toss to coat.
- Thinly slice chicken.
- Carefully stack chicken, caramelized onions, some crispy shallots and some dressed greens on melted bocconcini. Close melts with top rolls.
- Divide melts, potato wedges and remaining salad between plates.
- Sprinkle remaining crispy shallots over salad.
- Serve pesto aioli alongside for dipping.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the top of the oven until golden brown and cooked through, 16-18 min. **
Thinly slice chicken. Stack chicken on melted bocconcini.
