Cheesy Chicken Parmigiana Burger
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Cheesy Chicken Parmigiana Burger

Cheesy Chicken Parmigiana Burger

with Pesto, Fries and Rocket

Tags:
Family Friendly
High Protein
Allergens:
Milk
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time40 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Chicken Breasts

30 grams

Tomato Puree

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Burger Buns

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

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

2 tbsp

Plain Flour

¼ tsp

Sugar

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Nutritional information

Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat18.2 g
of which saturates6.2 g
Carbohydrate84 g
of which sugars8.4 g
Protein54.4 g
Salt1.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Baking Paper
Large Bowl
Medium Bowl

Instructions

1

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a large bowl with a good pinch of salt and pepper, then mix together. Add the chicken to the bowl, then toss to ensure an even coating of flour. 

Repeat for the other breast(s). Discard any remaining flour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board lined with kitchen paper and set aside.

4

While the chicken is frying, in a medium bowl, mix together the tomato puree, sugar (see pantry for amount) and a splash of water - just enough to loosen the mixture to a spreadable consistency. Season with salt and pepper. 

Grate the cheese.

5

Lay your fried chicken onto a medium baking tray and spread the tomato sauce evenly over the top.

Top with the grated Cheddar, then bake on the middle shelf of your oven until the cheese has melted, 4-5 mins.

Meanwhile, halve the burger buns, then pop them into the oven to warm through, 2-3 mins.

6

When everything's ready, pop the burger buns on your plates and spread the cut sides with the pesto.

Stack the fried chicken on the bun bases, then top with some rocket and the bun lids.

Serve with your fries and any remaining rocket alongside.

Enjoy!