Recipe

A fun twist for your midweek family dinner!

Serves: 4 | Prep time: 40 mins | Cooking time: 10 mins

Italian | Main | Cardiff Mum

Ingredients

• 2 Tablespoons Of Basil Pesto
• 2 Chicken Breasts Sliced Into 4 Cutlets
• 60g Fresh Mozzarella Cut Into Slices
• 50g Parmesan
• 100ml Garlic Mayo Or Regular Mayo
• 100g White Breadcrumbs/Crushed Cereal
• 1 Handful Of Rocket
• 4 Ciabatta Rolls
• 300g Baby Potatoes
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1 Heaped Tablespoon Of Butter
• 1/2 Teaspoon Dried Parsley
• 2 Cloves Garlic, Minced
• Olive Oil

Method

1. Preheat the oven to 200 degrees. Slice the mozzarella into 4 slices and slice the potatoes in half. Add them to a large pan of salted, boiling water and boil for 25/30 mins.
2. Cut the chicken breasts through the centre to make 4 thin cutlets. Add breadcrumbs or cereal to a plate with a pinch of salt and the onion and garlic powder.
3. Add chicken cutlets to a plate and coat them in mayo on both sides. Add the coated cutlets to the breadcrumbs and coat both sides.
4. Heat up a generous glug of oil to a frying pan and add the cutlets in. Fry on a medium heat for 5 minutes on both sides then set aside. Whilst they’re cooking, slice the ciabattas in half. Mix the butter, parsley and garlic in a little bowl and spoon this onto both sides of the ciabattas. Place the ciabattas in the oven for around 5 minutes.
5. Add the chicken breasts to a baking dish, spread a little pesto over each one, add the mozzarella and parmesan and place into the oven for 5 minutes.
6. Now assemble the burgers. Add a tablespoon of mayo to each burger with some rocket and place the chicken on top. Drain the potatoes and sprinkle some black pepper and parmesan on top and serve with the burgers.