Recipe: Italian Chicken Burger
Chicken burgers are fantastic by themselves... We take it to the next level by adding pesto and mozzarella.
Easy to make and perfect for a mid week balanced meal, this burger is much better than any takeaway!
- 1 large chicken breast
- 2 tbsp jarred red pesto
- 2 slice(s) stale bread
- 1 little gem lettuce, washed & separated
- 1 beef tomato
- 1 ball(s) mozzarella, drained
- 1 ciabatta loaf
- 1 dollop(s) mayonnaise
- 2 scoop(s) chips
Blitz the bread up to make crumbs in a blender.
Butterfly the chicken breast by cutting it in half horizontally so you have two thinner breast shaped portions.
Add Pesto To Chicken
Smear the breasts with the red pesto all over.
Dip the breast in the crumbs so that they stick to pesto.
Heat a pan with a dash of oil, then fry the breaded chicken for 2 minutes on either side. Don't let the oil get too hot so the breadcrumbs don't burn before the chicken cooks.
Halve the ciabatta and slice open to make a bun then slice the tomatoes and mozzarella.
Spread a generous amount of mayonnaise on the bread and layer up the lettuce, tomato and mozzarella.
Finish With Chicken
Finish with the hot, crispy and golden chicken burger so that the mozzarella starts to melt.
Serve With Chips
Serve immediately with some chunky chips and optional pesto mayo (tbsp of mayo and tbsp of red pesto combined).
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