Italian-style chicken burger & chips
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.21 ratingsRate
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These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
Easily doubled
Easily halved
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Pesto sauce
A star rating of 4.4 out of 5.101 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g pack ready-cooked polenta
-
2 tbsp olive oil
-
2 chicken breasts
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25g dried breadcrumbs
-
25g parmesan
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125g ball mozzarella
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4 ciabatta or burger buns
lightly toasted
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salad leaves
to serve
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SunBlush tomatoes
to serve
-
fresh basil pesto
to serve
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Nutrition: per serving
- kcal495
- fat18g
- saturates7g
- carbs54g
- sugars4g
- fibre4g
- protein33g
- salt2.08g
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, December 2009
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A star rating of 4.5 out of 5.21 ratings
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