Craft Chicken & Bacon Sandwich

Create a classic and craveable sandwich using Tyson Red Label® Fully Cooked Select Cut Homestyle Breaded Chicken Breast Filets and Wright® Brand Naturally Hickory Smoked Extra Thick Sliced Steak Cut Bacon. Finish with sweet bread & butter pickles, IPA pub mustard sauce and Provolone cheese on a warm pretzel bun and pair with crispy onion rings for an awesome lunchtime meal.

SERVES: 1

3.5 oz.	Tyson Red Label® Fully Cooked Select Cut Homestyle Breaded Chicken Breast Filets
3 oz.	Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon (3 – ½ slices)
1 ea.	Pretzel burger bun
4 ea.	Bread & butter pickle chips
2 Tbsp.	IPA pub mustard sauce

Preheat convection oven to 375°F. From frozen, place chicken breast filets in a single layer on a lined sheet pan on a wire rack. Heat for 11-12 minutes. For best performance, hold on a sheet pan, uncovered, with a wire rack, above 135°F in a dry heat environment.
Preheat convection oven to 375°F. Place bacon slices in a single layer on a parchment-lined sheet pan. Bake until the bacon is deep golden-brown and crispy, about 18 minutes. Check the bacon after 12 minutes and flip if necessary.
Assemble the sandwich: Spread 1 Tbsp. of IPA pub mustard sauce on the bottom half of the bun and 1 Tbsp. on the top half.
Top with 1 cooked chicken breast and 3-½ slices of bacon.
Top bacon with 4 bread & butter pickle chips and top half of bun.
Serve immediately.