By Protein
Strawberry Basil Crispy Chicken Sandwich Recipe
Ingredients
- 1 ea. Brioche Bun
- 1 ea. Tyson Red Label® Fully Cooked Homestyle Chicken Breast Filet
- 2 oz. Goat Cheese
- 1 oz. Arugula
- 1 tbsp. Pickled Red Onion, Prepared
- 1 oz. Strawberry-Basil Jam (Sub-Recipe)
A seasonal twist on the classic crispy chicken sandwich featuring a Tyson Red Label® Homestyle Chicken Breast Filet layered with strawberry-basil jam, whipped goat cheese, fresh arugula and pickled red onion on a brioche bun.
Directions
- Preheat convection oven to 375°F.
- Place frozen chicken filet on a parchment paper lined sheet pan and warm in preheated oven for 12-13 minutes.
- While chicken warms, lightly toast the brioche bun halves until golden brown.
- Spread goat cheese on inside of both top and bottom halves of bun.
- Place bottom half of bun, goat cheese side up, onto service plate. Add fresh arugula, pickled onion, and cooked chicken filet, followed by strawberry-basil jam.
- Complete sandwich with top half of bun, goat cheese side down, and serve immediately.
Strawberry-Basil Jam
Ingredients
- 2 lbs. Fresh Strawberries, Hulled and Sliced
- 2 cups Sugar
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Fresh Basil, Chopped
- 1/2 tsp. Black Pepper, Ground
- 1 tsp. Pectin (Optional for Thicker Jam)
Directions
- Mix sliced strawberries with sugar in a large sauce pan. Stir and mash lightly with a spoon to release juices, let sit for 10 minutes.
- Stir in lemon juice and bring to a simmer over low heat. Simmer for 10-15 minutes, stirring frequently, until jam thickens. NOTE: If using pectin, add it according to package instructions after the mixture boils.
- Place a small spoonful on a chilled plate. If it wrinkles when pushed, the jam is ready. If not, cook for a few more minutes.
- Stir in the chopped basil and black pepper. Remove from heat and allow to cool. Chill under refrigeration before service.
- Chef's Tip: If canning, pour hot jam into sterilized jars, leaving ¼-inch headspace. Seal and process in a boiling water bath for 10 minutes. Can be stored under refrigeration for up to 3 weeks.
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