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These crowd pleasing chicken burgers and polenta chips are perfect when having mates over - they combine some great flavours
Prep 10 mins
Cook 20 mins
500g pack ready-cooked polenta
2 tbsp olive oil
2 chicken breasts
25g dried breadcrumbs
125g ball mozzarella
4 ciabatta or burger buns , lightly toasted
salad leaves , to serve
SunBlush tomatoes , to serve
fresh basil pesto , to serve
Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.
Nutrition per serving:
495 kcalories, protein 33g, carbohydrate 54g, fat 18 g, saturated fat 7g, fibre 4g, sugar 4g, salt 2.08 g
Recipe from Good Food magazine, December 2009.
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