Italian Chicken Burger

While the fries are baking, thinly slice the brown onion. Thinly slice the tomato into half-moons. Reserve a few cos lettuce leaves for the burger and shred the remaining (see ingredients).

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs (see ingredients) and a drizzle of olive oil. Season with salt with pepper. Add the chicken and toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes on each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate covered loosely with foil to rest.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar, water and mix well. Cook until dark and sticky, 3-5 minutes. Place the bake-at- home burger buns on a wire rack in the oven until heated through, 3 minutes.