Bring a little Italian flair to burger night by using classic flavours such as tomato, Italian herbs and pesto to turn a tender chicken fillet into a filling supreme burger.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the fries are baking, thinly slice the brown onion. Thinly slice the tomato into half-moons.
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 and pepper. Add the chicken breast 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). Transfer to a plate. TIP: If the pan is a little crowded, cook in batches for best results.
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 and 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.
Build your burgers by spreading a layer of creamy pesto dressing over the base of the bun. Top with the chicken, caramelised onions, some tomato and the baby spinach & cos lettuce mix. In a large bowl, serve the remaining tomato and cos lettuce mix with a drizzle of balsamic vinegar and olive oil. Season to taste. Serve with the fries.