Chicken Sandos & Brown Sugar Bacon Jam
plus Potato Wedges
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
Brown sugar bacon jam. Need we say more? You'll make this sweet, savory, umami condiment from scratch with brown sugar bourbon seasoning, balsamic vinegar, bacon, and plum jam, then load it on a juicy seared chicken cutlet and tuck it into a fluffy potato bun with crisp lettuce. Serve with golden-brown roasted potato wedges and a simple green salad on the side.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 tablespoon
Fry Seasoning
4 ounce
Bacon
1 unit
Brown Sugar Bourbon Seasoning
1 tablespoon
Brown Sugar
2 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Potato Bun
(Contains: Wheat, Soy)
1 unit
Plum Jam
12 ounce
Chicken Cutlets
1 unit
Baby Lettuce
1.5 ounce
Italian Dressing
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
12 ounce
Potatoes
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce. Halve two large leaves crosswise; set aside until ready to serve (these will go on your sandwiches!); chop remaining leaves into bite-size pieces.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (If baking sheet is too crowded for 4 servings, divide potatoes between two sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and tender, 20-25 minutes.
• Halve bacon* lengthwise; slice crosswise into ¼-inch pieces. • Place bacon in a small dry pot over medium heat. Cook, stirring, until browned and crispy, 6-8 minutes. • Turn off heat; using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pot. TIP: If there's not enough bacon fat, add a drizzle of oil!
• Add onion to pot with bacon fat (off heat); stir to combine, allowing residual heat to soften onion slightly and scraping up any browned bits stuck to bottom of pot, 30 seconds. Return pot to medium-high heat; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes. • Add Brown Sugar Bourbon Seasoning and brown sugar; stir, breaking up any clumps, until combined. Stir in vinegar, jam, and 1 cup water (1 ½ cups for 4 servings). Bring to a boil; cook, stirring occasionally, until reduced and jammy, 8-12 minutes. • Stir in bacon until combined. Transfer bacon jam to bowl used for bacon; set aside to cool.
• While jam cooks, pat chicken* dry with paper towels (if cutlets are on the thicker side, place between two pieces of plastic wrap and pound with a mallet or rolling pin to flatten). Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.
• In a medium bowl, toss chopped lettuce with as much dressing as you like. Taste and season with salt and pepper. • In a second small bowl, combine ketchup and mayonnaise (skip this if you prefer plain mayonnaise on your sandwich!).
• Halve and toast buns. • Spread mayo-ketchup sauce on cut sides of buns if desired (or, if you prefer, serve on the side for dipping!). Fill buns with bacon jam, chicken, and reserved lettuce leaves. • Divide sandos, potato wedges, and salad between plates. Serve with any remaining sauce on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
