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Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Small dice the butter. In a bowl, combine the mayonnaise, half the garlic paste and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.
Lightly oil a sheet pan. In a medium bowl, using your hands, combine the butter, all but 1 tablespoon of the biscuit mix (reserving the rest) and a big pinch of salt. Using your fingers, rub the butter into the biscuit mix until evenly distributed and the mixture is crumbly. Add the buttermilk; using a fork, mix until just combined (the dough should be wet). Divide the dough into 2 equal-sized portions. Using slightly damp hands, shape the portions into rounds, each about 2 inches in diameter. Transfer to the prepared sheet pan and bake 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool for at least 5 minutes.
While the biscuits bake, in a large bowl, combine the collard greens, carrot, vinegar, honey and remaining garlic paste; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, tossing occasionally, for at least 10 minutes. Season with salt and pepper to taste.
While the slaw marinates, place the reserved biscuit mix on a large plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the biscuit mix (tapping off any excess). Transfer to a plate.
While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
Transfer the baked biscuits to a work surface and slice in half horizontally. Transfer the cooked chicken to a cutting board and cut in half crosswise. Spread a layer of the spicy mayonnaise onto the cut sides of the biscuits. Top the biscuit bottoms with the halved chicken and some of the slaw (you will have extra slaw). Complete the sandwiches with the biscuit tops. Divide the sandwiches and remaining slaw between 2 dishes. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Small dice the butter. In a bowl, combine the mayonnaise, half the garlic paste and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.
Lightly oil a sheet pan. In a medium bowl, using your hands, combine the butter, all but 1 tablespoon of the biscuit mix (reserving the rest) and a big pinch of salt. Using your fingers, rub the butter into the biscuit mix until evenly distributed and the mixture is crumbly. Add the buttermilk; using a fork, mix until just combined (the dough should be wet). Divide the dough into 2 equal-sized portions. Using slightly damp hands, shape the portions into rounds, each about 2 inches in diameter. Transfer to the prepared sheet pan and bake 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool for at least 5 minutes.
While the biscuits bake, in a large bowl, combine the collard greens, carrot, vinegar, honey and remaining garlic paste; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, tossing occasionally, for at least 10 minutes. Season with salt and pepper to taste.
While the slaw marinates, place the reserved biscuit mix on a large plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the biscuit mix (tapping off any excess). Transfer to a plate.
While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
Transfer the baked biscuits to a work surface and slice in half horizontally. Transfer the cooked chicken to a cutting board and cut in half crosswise. Spread a layer of the spicy mayonnaise onto the cut sides of the biscuits. Top the biscuit bottoms with the halved chicken and some of the slaw (you will have extra slaw). Complete the sandwiches with the biscuit tops. Divide the sandwiches and remaining slaw between 2 dishes. Enjoy!
Tips from Home Chefs