Cheesy Chicken Breast BBQ Burger

Name: Cheesy Chicken Breast BBQ Burger with Wedges and Tangy Iceberg Lettuce Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 2 unit(s) British Chicken Breasts; 30 grams Mature Cheddar Cheese; 2 unit(s) Burger Buns; ½ unit(s) Iceberg Lettuce; 45 grams Burger Sauce; 32 grams BBQ Sauce; 1 tbsp Mayonnaise

with Wedges and Tangy Iceberg Lettuce Salad

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A customer favourite, this Cheesy Chicken Breast BBQ Burger is a tried-and-tested recipe that always wins with a crowd.

Allergens:

Milk

•Cereals containing gluten

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

½ unit(s)

Iceberg Lettuce

45 grams

Burger Sauce

(Contains: Egg, Mustard)

32 grams

BBQ Sauce

Not included in your delivery

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3178 kJ

Energy (kcal)759 kcal

Fat24.4 g

of which saturates5.7 g

Carbohydrate82.3 g

of which sugars10.2 g

Protein53.7 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Pan

•Grater

•Lid

•Medium Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give them a bash with the bottom of a saucepan until they're 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the wedges are halfway through cooking, heat a drizzle of oil in large frying pan on medium-high heat.

Once hot, lay in the chicken and season with salt and pepper. Turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the Cheddar cheese. Halve the burger buns.

Trim the iceberg lettuce, separate the leaves, then tear into bite-sized pieces.

When the chicken is cooked, remove the pan from the heat. Carefully place the cheese on top and cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.