Bring a little Italian flair to burger night by using classic flavours like tomato, Italian herbs and pesto to turn a tender chicken fillet into a filling supreme burger.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
baby spinach leaves
bake-at-home burger buns(ContainsGluten, Milk, Soy, EggMay be present Sesame, Tree Nuts, Lupin)
creamy pesto dressing(ContainsMilk, Egg, Tree Nuts)
Italian herbs(May be present Gluten)
brown sugar(May be present Sesame, Tree Nuts, Gluten, Milk, Peanuts, Soy)
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. In a large bowl, combine 1/2 the tomato and 1/2 the baby spinach leaves. Set aside.
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.
In a large frying pan, heat a drizzle of olive oil 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 your pan is getting crowded, cook in batches for best results!
TIP: Chicken is cooked through when no longer pink inside.
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.
To the bowl with the tomato and spinach, add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste. Spread a layer of creamy pesto dressing over the base of each bun. Top with the herby chicken, caramelised onions and remaining tomato and baby spinach leaves. Serve with the salad and fries.