Strawberry Balsamic Mascarpone Chicken Sandwich

Ingredients

Directions

1. 1Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter.
2. 2In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/2 tsp cracked black pepper, 1/4 tsp dried rosemary, and 1/2 tsp salt. Set aside dry batter.
3. 3Pat 6-8 oz chicken breasts dry with paper towels.
4. 4Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess.
5. 5Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven.
6. 6Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F.
7. 7Remove chicken and drain on paper towels.
8. 8Heat 1 tbsp unsalted butter in a saucepan over medium heat.
9. 9Add 1 minced shallot, cook 2 minutes until softened.
10. 10Add 1.5 cups fresh strawberries (halved) and cook 4-5 minutes until they soften and break down.
11. 11Pour in 3 tbsp balsamic vinegar and 1 tbsp brown sugar, stir to combine.
12. 12Simmer 5-6 minutes until the sauce thickens to glossy consistency.
13. 13Stir in 1/2 tbsp fresh lemon juice, 1/4 tsp cracked black pepper, 1/4 tsp fresh rosemary (minced), 1/2 tsp fresh basil (minced), and a pinch of salt.
14. 14Remove from heat. Sauce should be thick enough to coat the chicken without running.
15. 15Pour 1/2 cup balsamic vinegar into a small saucepan over medium heat.
16. 16Stir in 1 tsp honey.
17. 17Bring to a simmer and cook 8-10 minutes until reduced by half and thick enough to coat the back of a spoon.
18. 18Let cool — it will thicken more as it cools.
19. 19Lay 2 oz (about 3-4 slices) sliced prosciutto on a baking sheet.
20. 20Bake at 400°F for 5-7 minutes until crispy.
21. 21Set aside and reserve 1 tbsp crumbled bits for the slaw.
22. 22In a bowl, toss 1/2 cup fresh arugula, 3-4 thinly sliced fresh strawberries, 2 tbsp shaved Parmesan, 1 tbsp crispy prosciutto bits, 1 tsp fresh basil (thinly sliced), and a pinch of cracked black pepper.
23. 23Drizzle 1 tbsp balsamic glaze and 1 tbsp extra virgin olive oil over the top.
24. 24Finish with a pinch each of flaky sea salt and cracked pepper.
25. 25Toss gently and refrigerate until ready to serve.
26. 26Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes.
27. 27Drain most fat, leaving about 1 tbsp.
28. 28Add 1 minced shallot, cook 2 minutes.
29. 29Add 1/4 cup diced fresh strawberries, cook 2-3 minutes until they break down.
30. 30Add 1.5 tbsp balsamic vinegar, 1/4 tsp fresh rosemary (minced), 1/4 tsp cracked black pepper, 1 tbsp brown sugar, and 2 tbsp water.
31. 31Simmer on low for 15-18 minutes until thick and jammy.
32. 32Let cool and roughly chop to spreadable consistency.
33. 33Mix 1 tbsp mascarpone and 1 tbsp softened goat cheese until smooth.
34. 34Stir in 1/2 tsp cracked black pepper, 1/4 tsp fresh rosemary (finely minced), 1/4 tsp lemon zest, 1 mashed roasted garlic clove, and a pinch of salt.
35. 35Mix until evenly combined.
36. 36Butter the potato bun and toast in a skillet until golden on both sides.
37. 37Spread Black Pepper Mascarpone Goat Cheese Spread on the bottom bun.
38. 38Add a layer of Balsamic Strawberry Bacon Jam on top of the spread.
39. 39Place the fried chicken on the bottom bun.
40. 40Layer crispy prosciutto over the chicken.
41. 41Spoon Strawberry Balsamic Sauce generously over the prosciutto and chicken.
42. 42Drizzle Balsamic Glaze on top.
43. 43Top with Strawberry Balsamic Arugula Slaw, extra shaved Parmesan, fresh basil, and a final crack of black pepper.
44. 44Place top bun and serve immediately.