Italian Style Breaded Chicken & Mozzarella Bun
Serves 2 | with Pesto, Rocket and Sun-Dried Tomato Mayo
- Milk
- Cereals containing gluten
- Sulphites
- Egg
- Milk
- Egg
- Soya
- May contain traces of allergens
Welcome in the long weekend with this epic Italian Style sandwich, complete with crispy breaded chicken, mozzarella and pesto.
Ingredients
1 ball(s)
Mozzarella
(Contains: Milk)
2 unit(s)
British Chicken Breasts
75 grams
Breadcrumbs
(Contains: Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)
32 grams
Pesto
(Contains: Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains: Egg)
¼ tsp
Salt
2 tbsp
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the mozzarella and squeeze out as much liquid as you can. Tear into small pieces, pat dry with kitchen paper, then set aside for now.
c) Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
a) Crack the egg (see pantry for amount) into a medium bowl and whisk.
b) Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
c) Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. TIP: If you have egg and breadcrumbs left, dip the chicken back into the egg, then into the breadcrumbs for an extra crunchy coating.
a) Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
b) Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
c) Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
a) Meanwhile, combine in a small bowl the sun-dried tomato paste and mayo (see pantry for amount).
b) When the chicken has 5 mins remaining, remove from the oven and top with the mozzarella. Return to the oven for the remaining 5 mins to melt the cheese.
a) In the meantime, halve the burger buns.
b) Pop into the oven to warm through, 2-3 mins.
a) Once everything is cooked, spread the pesto over the bases of the burger buns and the sun-dried tomato mayo over the bun lids.
b) Lay the cheesy breaded chicken onto the base of each bun, then top with the rocket.
c) Drizzle over the balsamic glaze and sandwich on the bun lids to finish.
Enjoy!
