Meal Kit

Provolone Chicken Sandwich and Bacon Garlic Aioli

with herbes de Provence potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • Info
    2 Brioche Buns
  • 1 Roma Tomato
  • Info
    1½ oz. Sliced Smoked Provolone
  • Info
    1 fl. oz. Garlic Aioli
  • ½ oz. Crumbled Bacon
  • ½ oz. Baby Arugula
  • ½ tsp. Poultry Seasoning
  • 1 tsp. Herbes de Provence

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using steak strips, spread into a single layer, pat dry, coarsely chop, and season with seasoning blend. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using sirloin steaks, follow same instructions as chicken in Steps 2 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Slice steak, if desired, before assembling sandwich.

  • If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, cooking until steaks reach minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Slice steak, if desired, before assembling sandwich.

  1. 1

    Roast the Potatoes

    Quarter potatoes.

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 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 with herbes de Provence. Baking sheet will be hot! Use a utensil.

    While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut tomato into 1/2" rounds.

    Pat chicken breasts dry, and season both sides with poultry seasoning.

  3. 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.

  4. 4

    Make the Bacon Garlic Aioli

    Return pan used to cook chicken to medium heat.

    Add bacon to hot, dry pan. 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.

  5. 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, dry 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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