Italian-style chicken burger & chips
These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
Ingredients
- 500 g pack ready-cooked polenta
- 2 tbsp olive oil
- 2 chicken breasts
- 25 g dried breadcrumbs
- 25 g parmesan
- 125 g ball mozzarella
- 4 ciabatta or burger buns lightly toasted
For the serving
- salad leaves
- SunBlush tomatoes
- fresh basil pesto
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
- Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.
Notes
Recipe from Good Food magazine, December 2009
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