Herbed Chicken Sandwich with Blue Cheese Slaw & Crispy Potatoes

Herbed Chicken Sandwich with Blue Cheese Slaw & Crispy Potatoes
24 servings, 1 sandwich each


Ingredients Weights Measures
Herb Mixture
fresh basil, chopped - -
fresh mint, chopped - -
fresh thyme leaves - -
garlic cloves, minced - -
Crispy Potatoes
small red potatoes, cut into wedges - -
vegetable oil - -
salt and pepper - -
Blue Cheese Slaw
coleslaw blend (cabbage slaw mix) - -
OSCAR MAYER Bacon, cooked, chopped - -
KRAFT MAYO Real Mayonnaise - -
GREY POUPON Classic Dijon Mustard - -
sour cream - -
ATHENOS Crumbled Blue Cheese - -
rice wine vinegar - -
sugar - -
boneless skinless chicken breasts (6 oz.), pounded to 1/2-inch thickness - -
salt and pepper - -
vegetable oil - -
OSCAR MAYER Bacon, crisply cooked - -
cheese-topped focaccia bread squares (4 inch), split - -
tomatoes, each cut into 8 slices - -
Swiss cheese slices - -


HERB Mixture: Mix herbs and garlic. Set aside until ready to use.

CRISPY Potatoes: Blanch potato wedges in boiling water for 5 min.; drain and place in bowl. Add oil, salt and pepper; toss to coat. Place in parchment-lined full-sheet pan (or in half-sheet pan for trial recipe); bake in 350ºF oven for 15 min. or until browned and tender.

BLUE Cheese Slaw: Mix ingredients; refrigerate until ready to serve.

FOR each serving: Season chicken with salt and pepper. Coat each breast with about 2 Tbsp. of the Herb Mixture. Sear chicken in 1 Tbsp. oil in very hot fry pan for about 1 min. on each side. Transfer to parchment-paper lined half-sheet pan; finish cooking in 350ºF standard oven until cooked to 165ºF.

PLACE 2 bacon slices on bottom half of focaccia bread square; top with 2 tomato slices, 1 cheese slice, cooked chicken, 1/4 cup of Blue Cheese Slaw and top half of bread. Toss about 1 cup of the hot cooked potatoes with 1 tsp. Herb Mixture. Serve with sandwich.

Kraft Kitchens Tips

Prepare using GREY POUPON Country Dijon Mustard.
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