Cut potatoes into 1" pieces. Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until fork-tender, 6-8 minutes.

While potatoes microwave, core tomato and cut into 1/4" rounds.

In a mixing bowl, combine pesto and mayonnaise. Set aside.

Carefully remove bowl from microwave and drain any excess liquid.

Place a large non-stick pan over medium-high heat.

Add buns, cut-side down, to hot pan and toast until golden-brown, 1-2 minutes.

Work in batches, if necessary.

Remove from burner. Transfer buns to a plate. Reserve pan; no need to wipe clean.

Pat chicken breasts dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Return pan used to toast buns to medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Evenly top chicken with shredded cheese. Cover until melted, 1-2 minutes.

Remove from burner.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat. Add 2 tsp. olive oil, microwaved potatoes, and a pinch of salt to hot pan.

Stir often until potatoes are lightly browned, 5-7 minutes.

Add chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir often until combined.

Remove from burner. Stir in grated cheese until potatoes are coated.

Plate dish as pictured on front of card, topping bottom bun with pesto-mayonnaise, chicken, tomatoes, balsamic glaze, and top bun. Bon appétit!