Pesto Chicken Burger and Herby Potatoes
with tomato and salad leaves
This Italian-inspired burger features a moreish pesto 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.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
30 grams
Green Pesto
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 Mustard, Lupin, Nuts, Sesame)
1 unit(s)
Tomato
1 sachet(s)
Dried Oregano
40 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- 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.
- Thinly slice the tomato.
- In a small bowl, mix together the mayo and pesto. 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 pesto mayo over the cut side of the buns.
- Top the bun bases with slices of tomato and pan-fried chicken.
- Add a handful of salad leaves then sandwich closed with the bun lid.
- Serve the herby baby potatoes and remaining salad leaves alongside.
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