Chicken Cranberry Sandwich
Chicken Cranberry Sandwich
Ingredients
For the Chicken
- 1 chicken breast, split
- 1 teaspoon Kinders Master Poultry Butter Seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Sandwich Assembly
- 4 tablespoons butter
- 1 Italian bread loaf, cut into 4 equal portions
- 4 slices provolone cheese
- 1/2 cup lettuce, shredded or whole leaves
- 1 tomato, sliced
- 1 avocado, sliced
- 1/2 cup cranberry sauce, from a can
For the Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- 1 tablespoon honey
Instructions
- 1
Season the split chicken breast generously with Kinders Master Poultry Butter Seasoning, salt, and black pepper on both sides.
⏱️ 2 min
- 2
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and shimmering, add the seasoned chicken breast and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165°F). Remove chicken from the skillet and set aside to rest.
⏱️ 15 min
- 3
While the chicken is resting, add the remaining 2 tablespoons of butter to the same skillet over medium heat. Place the portions of Italian bread loaf into the skillet and toast for 2-3 minutes per side, or until golden brown and lightly crispy. Remove from skillet and set aside.
⏱️ 6 min
- 4
In a small bowl, whisk together the mayonnaise, mustard, and honey until well combined to create the sandwich sauce.
⏱️ 2 min
- 5
To assemble the sandwiches, slice the cooked chicken breast into thin strips. Spread a generous amount of the prepared sauce on one side of each toasted bread portion. Layer with the sliced chicken, provolone cheese, lettuce, tomato slices, avocado slices, and a dollop of cranberry sauce.
⏱️ 5 min
- 6
Serve immediately and enjoy your Chicken Cranberry Sandwich!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Cranberry Sandwich
For the Chicken
- 1 chicken breast, split
- 1 teaspoon Kinders Master Poultry Butter Seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Sandwich Assembly
- 4 tablespoons butter
- 1 Italian bread loaf, cut into 4 equal portions
- 4 slices provolone cheese
- 1/2 cup lettuce, shredded or whole leaves
- 1 tomato, sliced
- 1 avocado, sliced
- 1/2 cup cranberry sauce, from a can
For the Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- 1 tablespoon honey
Instructions
- 1
Season the split chicken breast generously with Kinders Master Poultry Butter Seasoning, salt, and black pepper on both sides.
⏱️ 2 min - 2
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and shimmering, add the seasoned chicken breast and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165°F). Remove chicken from the skillet and set aside to rest.
⏱️ 15 min - 3
While the chicken is resting, add the remaining 2 tablespoons of butter to the same skillet over medium heat. Place the portions of Italian bread loaf into the skillet and toast for 2-3 minutes per side, or until golden brown and lightly crispy. Remove from skillet and set aside.
⏱️ 6 min - 4
In a small bowl, whisk together the mayonnaise, mustard, and honey until well combined to create the sandwich sauce.
⏱️ 2 min - 5
To assemble the sandwiches, slice the cooked chicken breast into thin strips. Spread a generous amount of the prepared sauce on one side of each toasted bread portion. Layer with the sliced chicken, provolone cheese, lettuce, tomato slices, avocado slices, and a dollop of cranberry sauce.
⏱️ 5 min - 6
Serve immediately and enjoy your Chicken Cranberry Sandwich!