Chicken parm burgers

45 MINUTES | SERVES 4 | EASY

panko breadcrumbs 75g parmesan or grana padano 30g, grated egg 1, beaten plain flour 2 tbsp, well seasoned skinless chicken breasts 2, large olive oil a good splash tomato and chilli pasta sauce 4 tbsp basil a few leaves mozzarella 1 ball, sliced ciabatta buns 4, toasted mayonnaise 2 tbsp mixed with Ω garlic clove, crushed rocket 50g

• Heat the oven to 200C/fan 180C/gas 6. Mix the breadcrumbs and grated parmesan, and season. Put the egg and flour into separate bowls.

• Butterfly the chicken breasts, cutting all the way through so you have 4 pieces. Cut each piece in two again so you have 8 pieces in total.

• Put the thicker pieces between sheets of baking paper and bash with a rolling pin until a similar thickness to the thin pieces. Dust in the flour, dip in the beaten egg, then coat in the parmesan breadcrumbs.

• Heat the oil in a non-stick pan. Cook the chicken pieces for 3-4 minutes on each side until crisp and golden.

• Lift the chicken onto a baking sheet. Spoon over the tomato sauce, add some basil, then top with the mozzarella and more parmesan. Bake for 10 minutes, until the cheese is melted and bubbling.

• Spread the toasted bun bases with the garlic mayo then add some rocket. Top with 2 pieces of chicken each and the bun tops.

PER SERVING 699 KCALS | FAT 28.1G | SATURATES 8G CARBS 67G | SUGARS 4.4G | FIBRE 4.5G PROTEIN 42.2G | SALT 1.8G