Pesto Chicken Burger and Herby Potatoes
with truffle mayo sauce
This Italian-inspired burger features a moreish pesto drizzle, truffle mayo and perhaps best of all, a golden chicken breast sandwiched between two beautiful brioche buns. As if that's not enough, herby baby potatoes round out the dish.
Ingredients
500 grams
Baby Potatoes
1 sachet(s)
Green Pesto
(Contains Milk)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
320 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
1 unit(s)
Tomato
2 pack(s)
Truffle Oil
1 unit(s)
Scallion
1 sachet(s)
Dried Oregano
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Halve the potatoes widthways (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Mix in a knob of butter and the oregano. Season to taste with salt and pepper. Set aside and cover to keep warm.
- Meanwhile, place your hand flat on top of the chicken breast.
- Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is getting crowded.
- Meanwhile, trim and thinly slice the scallion.
- Thinly slice the tomato.
- In a small bowl, mix together the mayo, scallion and truffle oil. Season to taste with salt and pepper.
- When everything is almost ready, pop the buns into the oven.
- Cook until warmed, 2-3 mins.
- Spread the truffle mayo over the cut side of the bun bases.
- Top the bun bases with slices of tomato and pan-fried chicken.
- Drizzle over the pesto then sandwich closed with the bun lid.
- Serve the herby baby potatoes alongside.
