Dijon Chicken Sandwiches on Wheat Buns with Rosemary Potato Chips
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 2wheat buns
- 1 ouncebaby arugula
- 1russet potato
- 1 clovegarlic
- 1/2 teaspoondried rosemary
- 2 packetsunsalted butter
- 1 ouncesour cream
- 1 packetDijon mustard
- 1/4 teaspoonsweet paprika
What You’ll Need
- olive oil
- kosher salt
- black pepper
- large resealable plastic bag (optional)
- plastic wrap
- meat mallet (optional)
- baking sheet
- 10" medium pan
Preheat oven to 450°F. Rinse all produce. Halve lemon. In a large shallow dish or resealable plastic bag, stir together juice of ½ lemon, ½ teaspoon salt, and pepper as desired to combine. Pat chicken dry with paper towel and arrange between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Add chicken to marinade, turn to coat, and set aside for Step 4.
While chicken marinates, slice buns open horizontally, if they arrived whole. Pat arugula dry with paper towel. Thinly slice potato crosswise into rounds. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
Bake potato chips
On a baking sheet, toss potato with dried rosemary, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until browned, 25-30 minutes.
Cook chicken and toast buns
While chips bake, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 2-3 minutes per side. Transfer chicken to a cutting board to rest. Return pan from chicken to medium-high heat with butter. When butter is foamy, add buns cut-side down. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates.
Make Dijon spread and dress arugula
While buns toast, in a small bowl, whisk together sour cream, Dijon, paprika, garlic paste, and 1 squeeze lemon juice to combine. Season with pepper as desired. In a medium bowl, whisk together juice of remaining lemon, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Add arugula to bowl with dressing and toss to coat just before serving.
Plate Dijon chicken sandwiches
Halve chicken crosswise (everyone gets 2 pieces). Top bun bottoms with chicken, then a handful of dressed arugula. Spread bun tops with Dijon spread and close sandwiches. Serve with rosemary potato chips alongside. Enjoy!