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Spiced Cranberry Ricotta Chicken Sandwich Recipe
A bold twist on the classic chicken sandwich—crispy homestyle chicken stacked on a buttery brioche bun with spiced cranberry ricotta, tangy pickled kabocha squash and fresh baby kale. Sweet, savory and totally craveable, this sandwich delivers fall flavor in every bite.
Ingredients
YIELD: 1 Serving
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 1 ea. | Tyson® Uncooked Homestyle Pepper Chicken Breast Filet Fritters, 4 oz. |
| 1 ea. | Brioche Bun |
| 2 tbsp. | Spiced Cranberry Ricotta (Sub-Recipe) |
| 2 oz. | Baby Kale |
| 2 oz. | Kabocha Squash, pickled (Sub-Recipe) |
Sub-Recipe Ingredients
Spiced Cranberry Ricotta
YIELD: 2 CU.
| AMOUNT | SUB-RECIPE INGREDIENTS |
|---|---|
| 1 cu. | Cranberries, frozen |
| 1/4 cu. | Maple Syrup |
| 1 tbsp. | Orange Zest |
| 1 cu. | Whole Milk Ricotta |
| 1/4 tsp. | Cinnamon, ground |
| 1 tsp. | Thyme, fresh, picked |
Directions
Step 1: Preheat fryer to 350°F and deep fry chicken filet fritters 4-6 minutes or until internal temp reaches 165°F. Hold hot for service.
Step 2: Toast brioche bun. Spread ricotta cheese on the inside of the top and bottom bun.
Step 3: Toss pickled squash and baby kale together. Plate on top of ricotta cheese.
Step 4: Plate filet on top of squash and greens.
Step 5: Top with top bun.
Step 6: Serve warm with sweet potato fries.
Sub-Recipe Directions
Spiced Cranberry Ricotta
Step 1: Combine all ingredients in a food processor and pulse until smooth.
Step 2: Chill for 15-30 minutes before serving to let flavors meld.
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Chicken
