Express
Premium
Blazin' Bacon Butter Chicken Sando
with ranch-spiced potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
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Over 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
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2 Brioche Buns
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2 oz. Creme Fraiche
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1½ oz. Buffalo Wing Sauce
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½ cup Panko Breadcrumbs
- 1 oz. Sliced Banana Peppers
- 1 oz. Bacon Bits
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¾ oz. Roasted Garlic & Herb Butter
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1 tsp. Ranch Seasoning
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) 4PXnRMOm
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Calories1000
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Carbohydrates88g
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Net Carbs82g
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Fat50g
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Protein52g
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Sodium2810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 2 Plates
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 antibiotic free chicken, pat dry. Follow same instructions.
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1 Prepare the Ingredients
Halve potatoes (quarter if larger than a ping-pong ball).
Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.While potatoes microwave, place panko on a plate and spread into an even layer.Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper. Evenly top chicken with half the creme fraiche (reserve remaining for crema). Transfer chicken, creme fraiche-side down, to plate with panko, pressing gently to adhere to one side. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.
Add chicken, panko-side down, to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to another plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Potatoes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-6 minutes.Wipe bowl clean and reserve.Remove from burner. Stir in ranch seasoning until combined. -
4 Toast Buns, Make Bacon Crema, and Finish Dish
Return pan used to cook chicken to medium heat.
Spray cut-sides of buns with cooking spray.Working in batches if necessary, add buns, cut-side down, to hot pan. Toast until lightly browned, 1-2 minutes.Remove from burner.While buns toast, place bacon in reserved microwave-safe bowl. Microwave uncovered until crispy, 1-2 minutes.Carefully remove from microwave. Let cool, 5 minutes.After 5 minutes, stir in softened butter, remaining creme fraiche, and a pinch of salt and pepper. Set aside.Plate dish as pictured on front of card, topping bottom bun with chicken, Buffalo sauce (to taste), bacon crema, banana peppers (to taste), and top bun. Bon appétit!
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