Italian chicken burger

Steer clear of fried chicken and fast food joints and give it a go for yourself at home. The simple twist of using pesto (an ingredient that commonly loiters in any student fridge) instead of egg to stick the breadcrumbs means this easy dish looks, smells and tastes great!

1 large chicken breast
2 tbsp of red pesto from a jar
couple of slices of stale bread
1 little gem lettuce, washed & separated
1 beef tomato
1 ball of mozzarella, drained
1 ciabatta
dollop of mayonnaise
couple of portions of chips

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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.

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.

warm the ciabatta in a hot oven (optional).

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 the hot, crispy and golden chicken burger so that the mozzarella starts to melt.

serve immediately with some chunky chips and optional pesto mayo (tbsp of mayo and tbsp of red pesto combined).

serves 2

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