Craft

Rosemary Crispy Chicken & Prosciutto Sandwich

with Spicy Fig Mayo & Roasted Delicata Squash

45 MIN

+$6.99/serving 2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Tender chicken breasts are pounded thin, then coated with smoky spices, aromatic rosemary breadcrumbs, and more, and finally pan-fried to crispy perfection. You'll layer them onto cheesy, toasted challah buns alongside rich prosciutto, Calabrian-fig mayo, and crisp, peppery arugula.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

1160 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
3 oz Prosciutto
1 Pasture-Raised Egg
2 Challah Buns
1 Delicata Squash
2 oz Arugula
1 bunch Rosemary
2 oz Grand Cru® Cheese
¼ cup Grated Parmesan Cheese
½ cup Panko Breadcrumbs
2 Tbsps All-Purpose Flour
1 Tbsp Fig Spread
1½ tsps Calabrian Chile Paste
¼ cup Mayonnaise
1 Tbsp White Balsamic Vinegar
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; drizzle with olive oil. Season with salt, pepper, and half the spice blend; toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Top with half the vinegar (you will have extra); carefully toss to coat. Reserving the sheet pan, transfer to a plate. Cover with foil to keep warm.

2 Prepare the remaining ingredients

Meanwhile, pick the rosemary leaves off the stems; roughly chop the leaves. Halve the buns. Thinly slice the grand cru. Remove the plastic lining between the slices of prosciutto. Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the mayonnaise, fig spread, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

3 Pound the chicken

Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season on both sides with salt, pepper, and the remaining spice blend.

4 Bread the chicken

Place the flour on a large plate; season with salt and pepper. Place the breadcrumbs and chopped rosemary on a separate large plate; season with salt and pepper. Crack the egg into a large bowl and season with salt and pepper; beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

5 Cook the chicken

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated chicken. Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

6 Toast the buns & serve your dish

Meanwhile, transfer the halved buns, cut side up, to the reserved sheet pan. Place the sliced grand cru on the top halves. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, Calabrian-fig mayo, cooked chicken, prosciutto, and dressed arugula. Serve the sandwiches with the roasted squash on the side. Garnish the squash with the parmesan. Enjoy!