|2 servings||calories per servings 680||protein serving 43 g||carbs per serving 78 g||total fat per serving 25 g|
Creamy cheese, spicy arugula and a tangy dressing elevate an easy chicken supper to a fabulous entree sandwich. Don’t be intimidated by the pounded chicken; it takes just a few minutes and reduces overall cooking time (plus, you get a little workout, right?). While you cook the chicken, smoky seasoned sweet potato wedges roast in the oven for a perfect complementary side dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Heat oven to 400° F.
• Peel sweet potato. Cut lengthwise into 1/2-inch wedges.
• Thinly slice cheese.
• Discard any tough greens stems. Cut or tear leaves into bun-size pieces.
• Split buns.
• On a baking sheet, toss sweet potato with 2 teaspoons cooking oil and 1/4 teaspoon Campfire salt.
• Spread in a single layer. Roast in oven until lightly browned and tender, 12-16 minutes.
While sweet potato roasts:
• Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/4-inch thickness.
• Season on all sides with a total 1/4 teaspoon Campfire salt.
Place a skillet with a lid over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip chicken. Top with cheese, and add 2 tablespoons water. Cover skillet, and cook until cheese melts and chicken is opaque throughout, 2-3 minutes.
• Carefully uncover (the steam is very hot), and remove pan from heat.
While cheese melts, toast buns as desired.
• Build sandwiches with buns, chicken and cheese, greens and Sweet Garlic dressing, to taste.
• Serve with sweet potato wedges, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...