Tiggy's Cheesy Chicken Parmigiana Burger

Name: Tiggy's Cheesy Chicken Parmigiana Burger with Pesto, Herby Fries and Rocket
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 450 Potatoes; 1 Mixed Herbs; 2 British Chicken Breasts; 30 Tomato Puree; 30 Mature Cheddar Cheese; 2 Glazed Burger Bun; 32 Fresh Pesto; 20 Wild Rocket; 2 Plain Flour; ¼ Sugar

with Pesto, Herby Fries and Rocket

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Created by one of our very own chefs, Tiggy's Cheesy Chicken Parmigiana Burger with Pesto, Herby Fries and Rocket is a tasty dish in our Chef’s Pick recipe range. Tiggy says, “This recipe is a combination of some things that I love; crispy fried chicken, burger bun, cheesy parmigiana sauce, and pesto, all in one meal.”

Allergens:

Milk

•Gluten

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.

Total45 minutes

Active 40 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Mixed Herbs

British Chicken Breasts

Tomato Puree

Mature Cheddar Cheese

(Contains: Milk)

Glazed Burger Bun

(Contains: Gluten May contain traces of: Uova, Latte, Soja)

Fresh Pesto

(Contains: Milk)

Wild Rocket

Not included in your delivery

Plain Flour

Sugar

Nutritional information

Energy (kJ)2931 kJ

Energy (kcal)701 kcal

Fat18.4 g

of which saturates6.1 g

Carbohydrate81.8 g

of which sugars9.7 g

Protein55.7 g

Salt2 g

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

Utensils

•Baking Tray

•Baking Paper

•Bowl

•Pan

•Grater

•Medium Bowl

Instructions

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, sprinkle over the mixed herbs, 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.

Meanwhile, 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 or rolling pin 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.

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

Once the oil is 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.

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.