Double-Double Crispy Ranch Chicken Sandwich

Ingredients

• 1 Tomato
• 2 Boneless Skinless Chicken Breasts
• 6 fl. oz. Canola Oil
• 3 oz Ranch Dressing
• ⅔ cup Italian Breadcrumbs
• 2 Buns
• 1 ½ oz Cheddar Cheese Slices
• 1 oz Baby Arugula
• 6 Pickle Slices
• Olive Oil
• Salt Pepper
• with ½ tsp. salt and 2 Tbsp. olive oil, rubbing oil into

Instructions

1. 1

   Cook Within: Watch chicken carefully as it cooks. If chicken is becoming dark brown after only a minute, turn heat off and let oil cool. Beloved by chefs for their vibrant- hued flesh and versatility in the kitchen, Yukon Gold potatoes were developed by agriculture researchers at the University of Guelph in Ontario, Canada in the 1960s. It was first sold commercially in 1980.

2. 2

   Slice potatoes into ⅛” rounds. Core tomato and: with ½ tsp. salt and 2 Tbsp. olive oil, rubbing oil into potatoes with your hands. Spread into a single layer and roast 20 minutes. Remove from oven, flip, and roast 15-20 more minutes, or until potatoes brown on edges. Some potatoes may brown before others, so watch closely and remove individual potatoes early Line a plate with a paper towel. Test oil temperature by adding a pinch of breadcrumbs to it. It should siz- zle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.

3. 3

   Prepare the Chicken: Rinse chicken breasts and pat dry. On a separate cutting board, halve chicken breasts by cutting vertically. Lay four chicken halves on cutting board and cover with plastic wrap. Using a meat mallet or small pan, pound chicken to an even ⅓” thickness. Season chicken on both sides with ¼ tsp. salt and ¼

4. 4

   Cook the Chicken and Warm the Buns: Add chicken pieces to pan in a single layer (work in batches as needed), and cook 2-4 minutes per side, or until golden brown and chicken reaches a mini- mum internal temperature of 165 degrees. Remove to towel-lined plate. Place buns directly on oven rack and bake 3-4 minutes, or until toasted. Bread the Chicken and work in batches.) Place half the ranch dress- sandwich). Place breadcrumbs in a second mixing bowl. Dip chicken in ranch dressing and turn to coat.

5. 5

   Transfer to breadcrumbs and toss to coat. Press: crumbs to adhere them to chicken. Transfer breaded chicken to a plate.

6. 6

   Plate the Dish: Assemble sandwiches in the following order: bottom bun, half the remaining ranch dressing, first chicken cutlet, cheese slice, second chicken cutlet, arugula, tomato, pickle chips, remaining ranch dressing, and top bun. Serve chips on side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Rub each potato slice with olive oil when tossing on left behind after potatoes are cooked, but all is needed for chips to cook evenly in oven. is used twice. Half seasons chicken and remaining is spread on finished sandwich. the recipe before you start–we promise it will be time