Chicken caprese burgers

I like to serve two pieces of chicken per roll for a larger burger, and one piece of chicken per burger for the kids.

■ Serves 4 ■ Prep 25 mins ■ Cook 35 mins

4 skinless chicken breasts

50g plain flour

1 tsp dried oregano

1 egg

75g panko breadcrumbs 2 tbsp olive oil

TO SERVE

125g mozzarella ball, drained 4 heaped tsp basil pesto 4 ciabatta rolls, halved handful of rocket

4 medium tomatoes, sliced

1 Heat the oven to 220C/200C fan/ gas 6 and line a large baking tray with baking parchment.

2 Take a large piece of baking parchment, place a chicken breast on the left half of the paper and fold the right half of the paper over the top. Whack the chicken with the end of a rolling pin until it’s an even thickness all over. Set this chicken breast aside and repeat with the remaining chicken. Cut each breast in half so you have 8 smaller pieces in total.

3 Take three wide, shallow dishes. In one, mix the flour, dried oregano, a pinch of salt and a pinch of ground black pepper. In the second dish, mix the egg with a pinch of salt. In the third dish, tip in the panko breadcrumbs. Dip each chicken piece in the flour, the egg and finally the breadcrumbs, shaking off any excess. Place on the lined baking tray spacing them a few centimetres apart. Drizzle with half of the oil, then flip over and drizzle with the remaining oil.

4 Bake for 25-30 mins, flipping them over halfway through the cooking time, until golden and crisp.

5 Cut the mozzarella into 8 slices and place one slice onto each piece of chicken. Return to the oven for 5 mins to melt the cheese.

6 Remove from the oven and top each piece of chicken with a little pesto. Serve in the ciabatta rolls with the rocket and tomatoes.

Joe's tip I like to serve two pieces of chicken per roll for a larger burger, and one piece of chicken per burger for the kids.

Recipes adapted from Feel Good Food by Joe Wicks (£20, Harper Collins). Photographs © Dan Jones. Recipes are supplied by the publisher and not retested by us.