Chicken and ap­ple burg­ers

The ap­ple adds a sweet and tart crunch to these de­li­cious burg­ers.

YOU Lunchbox Ideas - - Contents -

MAKES

4 burg­ers

Prepa­ra­tion time: 15 min­utes Cook­ing time: 15-20 min­utes

CHICKEN

4 chicken breast fil­lets salt and freshly ground black pep­per 15 g fresh pars­ley, chopped finely grated zest of 1 le­mon 1 gar­lic clove, crushed 15 ml (1 T) oil

TO AS­SEM­BLE

4 bread rolls 60 ml (¼ c) may­on­naise 100 g let­tuce leaves 2 Granny Smith ap­ples Pre­heat the oven to 190 °C. 1 Chicken Flat­ten the chicken fil­lets slightly with the heel of your hand and sea­son with salt and pep­per. Mix the pars­ley, le­mon zest, gar­lic and oil and spread over the chicken. 2 Heat a fry­ing pan and fry the chicken in batches un­til golden. Ar­range on a bak­ing sheet and cook in the oven for 10 min­utes or un­til done. 3 To as­sem­ble Cut open the rolls and spread both halves with the may­on­naise. Ar­range the let­tuce leaves on one half of each roll. Top with the chicken fil­lets. Slice the ap­ples and ar­range on top of the chicken fil­lets. Cover with the re­main­ing bread roll halves.

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