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Italian-style chicken burger & chips

Italian-style chicken burger & chips

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A star rating of 4.4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal495
fat18g
saturates7g
carbs54g
sugars4g
fibre4g
protein33g
salt2.08g
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Ingredients

  • 500g pack ready-cooked polenta
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 25g dried breadcrumbs
  • 25g parmesan
  • 125g ball mozzarella
  • 4 ciabatta or burger buns , lightly toasted
  • salad leaves , to serve
  • SunBlush tomatoes , to serve
  • fresh basil pesto , to serve

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

A star rating of 4.4 out of 5.19 ratings
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