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Crispy chicken fillet & mozzarella burger with basil pesto mayo recipe

Crispy chicken fillet & mozzarella burger with basil pesto mayo

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 2 Medium bowls
  • 1 Large frypan
  • 1 Small bowl

Ingredients

Chicken

  • 600 g chicken breast boneless, skinless
  • 1 tbsp flour or gluten free flour
  • 1 egg
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1 tbsp olive oil
  • 1 cup mozzarella grate

Buns

  • 4 burger buns or gluten-free buns

To finish

  • ¼ cup basil pesto
  • 2 tbsp mayonnaise
  • 1 tomato
  • 1 cucumber
  • 2 cups mixed green salad
  • 1 tbsp balsamic vinegar

To serve

  • ¼ cup tomato sauce

Instructions

Before you start

  • Preheat oven to 220℃ or 200℃ fan bake. Line an oven tray with baking paper.

Prep chicken

  • Pat 600 g chicken breast dry. Place your hand flat on the top of the chicken and slice through horizontally. Season with salt and pepper. Add the chicken to a medium bowl with 1 tbsp flour and toss to coat. Add 1 egg to the same bowl and toss to coat the chicken. Add 1 cup panko breadcrumbs to another bowl with a pinch of salt. Add the chicken to the crumbs and press to coat.

Cook chicken

  • Heat 1 tbsp olive oil in a large frypan on medium heat. Cook the chicken for 3-5 minutes on each side (depending on thickness), or until cooked through. Place on the prepared oven tray, grate over 1 cup mozzarella and season with salt.

Melt cheese

  • Cook chicken in the oven on the upper oven rack for 2-3 minutes until the cheese is just melted. Once cooked, cut the chicken into bun-sized pieces.

Prep buns

  • Cut 4 burger buns in half, place on an oven tray and cook on the lower oven rack for about 5 minutes, until heated through.

To finish

  • Meanwhile, in a small bowl combine ¼ cup basil pesto and 2 tbsp mayonnaise. Thinly slice 1 tomato. Peel 1 cucumber into ribbons and place it in a large bowl with 2 cups mixed green salad. Add 1 tbsp balsamic vinegar and toss to combine and season with salt and pepper to taste.

To serve

  • Spread the buns with the basil pesto mayo and tomato sauce. Fill with the salad, chicken and tomato slices. Serve any leftover salad on the side.

Nutrition

Calories: 611kcal | Carbohydrates: 41g | Protein: 47g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 965mg | Potassium: 942mg | Fiber: 3g | Sugar: 8g | Calcium: 320mg | Iron: 4mg