Open-Faced Chicken Breasts Mushroom Melts
with Balsamic Onions and Potato Wedges
Crisp ciabatta rolls topped with chicken, hearty mushrooms and jammy balsamic onions are a match made in sandwich heaven. Melted mozzarella is the bonus you never knew you wanted, but absolutely need!
Ingredients: Russet potato • Chicken breast • Mushrooms • 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) • Red onion • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • 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) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chives.
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.
Ingredients
2 unit(s)
Russet Potato
227 g
Mushrooms
1 unit(s)
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May contain: Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Garlic Spread
(Contains: Soy May contain: Sulphites, Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- In a small microwavable bowl (or a small pan over low heat), melt garlic spread.
- To a parchment-lined baking sheet, add potatoes. (NOTE: For 4 servings, use 2 baking sheets.) Drizzle with half the melted garlic spread, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice mushrooms.
- Thinly slice chives.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook for 1-2 min per side, until golden. Transfer chicken to a unlined baking sheet.
- Roast in the top of the oven for 12-14 min, until chicken is cooked through.**
- To the same pan to the add remaining garlic spread, then mushrooms. Cook for 5-6 min, stirring often, until softened. Season with pepper.
- Remove from heat. Transfer to a plate, then cover to keep warm.
- Peel, then cut onion into 1/4-inch pieces.
- To a small bowl, add mayo and half the chives. Season with salt and pepper, then stir to combine.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring occasionally, until softened.
- Add balsamic glaze, mustard, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar.
- Cook for 3-4 min, stirring occasionally, until some liquid has evaporated and onions are jammy. (TIP: Use a fork to help break down onions!) Season with salt and pepper.
- Meanwhile, halve ciabatta rolls. On another parchment-lined baking sheet, arrange buns, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread balsamic onions over rolls. Top with mushrooms and cheese.
- Thinly slice chicken. Top rolls with chicken.
- Return to the top of oven and bake for 5-6 min, until cheese melts.
- Divide open-faced mushroom melts and potato wedges between plates.
- Sprinkle with crispy shallots and remaining chives.
- Serve chive mayo alongside for dipping.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to a unlined baking sheet. Roast in the top of the oven for 12-14 min, until chicken is cooked through.** Use the same pan to cook the mushrooms.
Spread balsamic onions over rolls. Top with mushrooms and cheese. Thinly slice chicken. Top rolls with chicken. Return to the top of oven and bake for 5-6 min, until cheese melts.
