Meal Kit
Provolone Chicken Sandwich and Bacon Garlic Aioli
with herbes de Provence potatoes
Prep & Cook Time: 45-55 min.
Cook Within: 4 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Jimmy Cababa
Crispy chicken sandwich is all the rage, but that's not the only chicken sandwich out there. The combination of stretchy, melty cheese and an aioli made of pungent garlic and delicious, delicious bacon are just as good as anything fried. Potatoes coated with herbs make for the perfect side. Ignore the fads; deliciousness is beyond trends.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ½ oz. Crumbled Bacon
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2 Provolone Slices
- 12 oz. Fingerling Potatoes
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0.84 oz. Garlic & Herb Aioli
- ½ tsp. Poultry Seasoning
- 1 tsp. Herbes de Provence
- 1 Roma Tomato
- ½ oz. Baby Arugula
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2 Brioche Buns
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories810
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Carbohydrates80g
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Fat29g
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Protein58g
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Sodium1739mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips, separate into a single layer, pat dry, and season with poultry seasoning. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Roast the Potatoes
Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until golden, 15-18 minutes. Toss or gently combine roasted potatoes and herbes de Provence. Baking sheet will be hot! Use a utensil. While potatoes cook, prepare ingredients.
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2 Prepare the Ingredients
Cut tomato into ½" rounds. Pat chicken breasts dry, and season both sides with poultry seasoning.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Top with cheese. Cover, and cook until melted, 1-2 minutes. Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
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4 Make the Bacon Garlic Aioli
Return pan used to cook chicken to medium heat. Add bacon to hot, dry pan and stir occasionally until crisp, 1-2 minutes. Remove from burner. Transfer bacon to a mixing bowl and stir in garlic aioli until combined. Reserve pan; no need to wipe clean.
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5 Toast Buns and Finish Dish
Return pan used to cook bacon to low heat. Working in batches if necessary, add buns, cut side down, to hot pan. Cook until toasted, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping bottom bun with bacon garlic aioli, tomato, chicken, arugula, and top bun. Bon appétit!
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