Italian-Spiced Chicken Sandwiches
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Italian-Spiced Chicken Sandwiches

Italian-Spiced Chicken Sandwiches

with Roasted Potato Wedges and Pesto Mayo

This chicken sammie is loaded with Italian flavours; roasted, spiced chicken, garlicky onions, tomatoes and zippy pesto mayo all come together in a soft bun! Don't forget to dip the potato wedges in the leftover mayo!

Tags:
Family Friendly
Allergens:
Milk
Egg
Mustard
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

¼ cup

Basil Pesto

(Contains Milk)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Italian Seasoning

2 unit

Brioche Bun

(Contains Egg, Wheat)

1 unit

Garlic, cloves

56 g

Yellow Onion

170 g

Beefsteak Tomato

460 g

Russet Potato

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1150 kcal
Fat64 g
Saturated Fat9 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber7 g
Protein58 g
Cholesterol155 mg
Sodium830 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
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl

Instructions

Roast potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 half the Italian Seasoning, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Prep veggies and chicken
2

Meanwhile, cut tomato into 1/4-inch slices. Peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. 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 both sides with salt, pepper and remaining Italian Seasoning.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; for 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown and cooked through, 2-4 min per side.**Transfer chicken to a plate.

Cook onions
4

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook, stirring occasionally, until onions are tender, 4-5 min. Remove the pan from heat. Set aside.

Mix mayo and toast buns
5

Stir together pesto and mayo in a small bowl. Halve buns. Arrange buns on another unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Spread half the pesto mayo over bottom buns, then stack with tomatoes and chicken. Top chicken with onion-garlic mixture. Close with top buns. Serve potato wedges on the side with remaining pesto mayo for dipping.