Pesto Chicken Burger and Smashed Cheesy Bacon Potatoes
with Spring Onion and Balsamic Baby Plum Tomato Salad
- Milk
- Egg
- Mustard
- Sulphites
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Egg
- Milk
- Soya
- Celery
Ingredients
350 grams
Salad Potatoes
32 grams
Pesto
(Contains: Milk)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Spring Onion
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
British Smoked Bacon Lardons
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May be present: Egg, Milk, Soya)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery)
125 grams
Baby Plum Tomatoes
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains: Egg)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Sandwich each chicken breast between two pieces of baking paper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
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.
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.
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.
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.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil, sprinkler over the cheese and scatter over the bacon. Return to the top shelf until crispy and the bacon is golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
While everything's cooking, halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice. Trim and thinly slice the spring onion.
In a large bowl, combine the balsamic vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, slice the buns down through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Add the baby gem to the balsamic dressing and toss together.
Spread the pesto over the bun bases.
Top the bases with the crispy chicken and a handful of the balsamic baby gem. Dollop on the aioli then sandwich shut with the bun lids.
Add the baby plum tomatoes to the remaining salad and toss together.
Serve the salad and bacon smashed cheesy potatoes alongside. Sprinkle the spring onion over the potatoes to finish.
Enjoy!
