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Italian-style chicken burger & chips

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 495
  • Carbohydrates 54
  • Saturated Fat 7
  • Sugar 4
  • Protein 33
  • Fat 18
  • Fibre 4
  • Salt 2.08

Nutrition per serving

  • Calories 495
  • Carbohydrates 54
  • Saturated Fat 7
  • Sugar 4
  • Protein 33
  • Fat 18
  • Fibre 4
  • Salt 2.08

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

  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.

  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.

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