Categories: Meals
Ingredients
- 14 oz. Sweet Potato
- 1 Roma Tomato
- 2 Boneless Skinless Chicken Breasts
- 1 fl. oz. Liquid Egg
- 1 cup Panko Breadcrumbs
- 2 Buns
- 1 oz. Mayonnaise
- 1/2 oz. Baby Arugula
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel and slice sweet potato into ½" fries. Core tomato and cut into thin rounds. Pat chicken breasts dry.
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Place sweet potato fries on prepared baking sheet and drizzle with ½ tsp. olive oil. Massage oil into fries, then spread into a single layer. Roast 15 minutes. Flip fries, then roast until browned, 8-10 minutes. Season with ¼ tsp. salt. While fries roast, prepare chicken.
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Place chicken breasts on a clean cutting board. Cover with plastic wrap, and, using a heavy object, gently tap to an even 1/8" thickness. Pour liquid egg on a plate or into a bowl. Place panko on a plate. Add a chicken breast to liquid egg, flipping to fully coat. Season both sides with a pinch of salt and pepper, then add chicken to panko, coating evenly and pressing gently to adhere. Place coated chicken breast on a plate. Repeat with second chicken breast.
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Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 2½ Tbsp. olive oil. Add chicken to hot pan. If panko browns immediately, turn heat down and let oil cool. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Remove chicken to towel-lined plate.
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Place buns directly on oven rack and toast, 2-4 minutes. Plate dish as pictured on front of card, topping bottom bun with mayo, chicken, tomato, and arugula. Bon appétit!