Classic Chicken and Bacon Burger

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

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

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once the oil is hot, lay in the chicken, 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. 

While the chicken cooks, cut the tomato into 2cm chunks. 

In a large bowl, combine the sugar, olive oil for the dressing (see pantry for both amounts) and red wine vinegar. Season with salt, pepper and mix well.

Add the tomatoes to the dressing and toss to coat. Set aside.

Once cooked, transfer the chicken to a board, cover with foil and leave to rest while you cook the bacon.

Pop your pan back on medium heat (no need to clean). Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.

Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

While the bacon cooks, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.