Honey Mustard Roasted Chicken Sandwich
with Apples and Sweet Potato Wedges
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
2 pièce(s)
Miel
2 pièce(s)
Patate douce
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
4 g
Sel d’ail
(Peut contenir : Lait, Sésame, Blé, Soya, Sulfites, Noix, Triticale, Moutarde, Arachides)
2 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Poisson, Lait, Sésame, Blé, Crustacés, Soya, Gluten, Sulfites, Noix, Moutarde)
2 pièce(s)
Pain artisan
(Contient: Lait, Soya, Blé Peut contenir : Lait, Sésame, Oeuf, Soya, Sulfites, Moutarde)
½ pièce(s)
Pomme Gala
Instructions
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, to a small bowl, stir together half the honey and half the Dijon. Set aside.
- Line a baking sheet with parchment.
- Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then the chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to the prepared baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut apple into 1/4-inch slices.
- To a small bowl, add remaining honey, remaining Dijon and mustard. Stir to combine.
- Halve buns.
- Arrange buns on a parchment-lined baking sheet, cut-sides up. Sprinkle cheese over top buns. Toast for 3-4 min, until golden and cheese is melted. (TIP: Keep an eye on them so they don't burn!)
- Spread half the mayo onto bottom bun. Stack chicken, then apples on bottom buns. Close with top buns.
- Divide sweet potatoes and sandwiches between plates. Serve remaining mayo on the side for dipping.
