Berry Basil Crispy Chicken Sandwich 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.

Step 1: Preheat convection oven to 375°F. 

Step 2: Place frozen chicken filet on a parchment paper lined sheet pan and warm in preheated oven for 12-13 minutes.

Step 3: While chicken warms, lightly toast the brioche bun halves until golden brown.

Step 4: Spread goat cheese on inside of both top and bottom halves of bun.

Step 5: 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.

Step 6: Complete sandwich with top half of bun, goat cheese side down, and serve immediately.

Sub-Recipe Directions

Strawberry-Basil Jam

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: Stir in the chopped basil and black pepper. Remove from heat and allow to cool. Chill under refrigeration before service.

Step 5: 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.