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 2.5 oz. 1-1/2 cups
fresh mint, chopped 2.5 oz. 1-1/2 cups
fresh thyme leaves 0.75 oz. 1/2 cup
garlic cloves, minced - 12 each
Crispy Potatoes
small red potatoes, cut into wedges 6 lb. 1-1/2 gal.
vegetable oil 12 fl oz 1-1/2 cups
salt and pepper - to taste
Blue Cheese Slaw
coleslaw blend (cabbage slaw mix) 1.5 lb. 1-1/2 qt.
OSCAR MAYER Bacon, cooked, chopped 1 lb. + 2 oz. 24 slices
KRAFT MAYO Real Mayonnaise 1.5 lb. 3 cups
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
sour cream 12 oz. 1-1/2 cups
ATHENOS Crumbled Blue Cheese 2 oz. 1/2 cup
rice wine vinegar 2 fl oz 1/4 cup
sugar - 2 Tbsp.
boneless skinless chicken breasts (6 oz.), pounded to 1/2-inch thickness 9 lb. 24 each
salt and pepper - to taste
vegetable oil 12 fl oz 1-1/2 cups
OSCAR MAYER Bacon, crisply cooked 2.25 lb. 48 slices
cheese-topped focaccia bread squares (4 inch), split - 24 each
tomatoes, each cut into 8 slices 2.25 lb. 6 each
Swiss cheese slices 12 oz. 24 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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