These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
Ingredients
- 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
Method
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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.
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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.