Messy Chicken and Tomato Jam Bistro Sandwiches
with Roasted Parmesan Broccolini- Milk
- Sulphites
- Soy
- Wheat
- Barley
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Triticale
This recipe is all about preserving the bounty of the season, which means making homemade tomato jam! Then, tender chicken is topped with creamy bocconcini and arugula, to showcase the best flavours of summer.
Ingredients
2 unit(s)
Chicken Breasts
3 unit(s)
Tomato
113 g
Baby Heirloom Tomatoes
2 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
170 g
Broccolini
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
100 g
Bocconcini Cheese
(Contains: Milk)
28 g
Arugula and Spinach Mix
4 g
Chili Flakes
(May be present: Mustard, Soy, Wheat, Tree nuts, Peanuts, Sulphites, Sesame, Milk, Triticale)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Soy, Egg, Fish, Wheat, Sesame, Milk)
4 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
4 g
Garlic Salt
(May be present: Mustard, Soy, Wheat, Tree nuts, Peanuts, Sulphites, Sesame, Milk, Triticale)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Soy, Tree nuts, Sesame)
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. - Cut beefsteak tomatoes into 1/4-inch pieces.
- To a medium pot, add chopped tomatoes and brown sugar and vinegar. Heat over medium-high heat. When boiling, reduce to medium. Cook, stirring occasionally, until mixture starts to become saucy, 14-16 min.
- Remove from heat, then season with salt.
- Meanwhile, 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 with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook for 5-7 min per side until golden-brown and cooked through.**
- Transfer to a plate, cover to keep warm.
- Meanwhile, on a clean cutting board, trim ends off of broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- To a unlined baking sheet, add broccolini, tomatoes, half the garlic spread, half the chili flakes and remaining garlic salt. (NOTE: If you like it spicy, use all of the chili flakes!) Season with pepper. Toss to coat.
- Roast in the middle of the oven for 10-14 min, stirring halfway until broccolini is tender-crisp and tomatoes just burst. PLS CONFIRM
- While veggies roast, cut bocconcini into 1/2-inch pieces. Season with salt and pepper.
- Halve buns, then spread half the garlic spread over cut sides.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Once veggies are almost done, sprinkle Parmesan overtop. Roast in the middle of the oven for 2-3 min until melted.
- Toast buns in the middle of the oven for 3-4 min until golden. (TIP: Keep an eye on buns so they don't burn!) Transfer to a clean surface.
- Season arugula and spinach mix with a bit of oil, salt and pepper.
- Divide chicken between buns.
- Top with tomato jam, then bocconcini and arugula and spinach mix.
- Divide sandwiches and veggies between plates.
