Rosemary Crispy Chicken & Prosciutto Sandwich with Spicy Fig Mayo & Roasted Delicata Squash
Craft

Rosemary Crispy Chicken & Prosciutto Sandwich

with Spicy Fig Mayo & Roasted Delicata Squash

45 MIN
+$6.99/serving 2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    1160 Cals (est.)
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fresh
ingredients
Rosemary Crispy Chicken & Prosciutto Sandwich with Spicy Fig Mayo & Roasted Delicata Squash
Title
  • 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
Prepare & roast the squash
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.

Prepare the remaining ingredients
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.

Pound the chicken
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.

Bread the chicken
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.
Cook the chicken
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.

Toast the buns & serve your dish
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!

Tips from Home Chefs

Prepare & roast the squash
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.

Prepare the remaining ingredients
Pound the chicken
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.
Bread the chicken
Cook the chicken
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!

Toast the buns & serve your dish
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