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

Nutrition per serving

  • kcal 495
  • fat 18g
  • saturates 7g
  • carbs 54g
  • sugars 4g
  • fibre 4g
  • protein 33g
  • salt 2.08g


  • 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


  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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