MEXICAN CHICKEN BURGER

■ Serves 4, prep 15 mins, cook 8 mins

WHAT YOU NEED

500g free-range chicken breast fillets, cut diagonally into 2cm-thick slices

35g sachet crispy chicken spice mix

1 tbsp olive oil

200ml tub guacamole

4 stone-baked pane di casa rolls, halved

1 large tomato, halved and thinly sliced

Fresh coriander sprigs and mild tomato salsa, to serve

1 Place chicken in a large bowl with spice mix. Toss to coat.

2 Heat oil in a large frying pan over a medium to high heat. Add chicken. Cook, turning occasionally, for about 8 minutes or until golden brown and cooked through.

3 To serve, cut rolls horizontally in half, not cutting all the way through. Spread guacamole evenly over the base of rolls. Top with chicken, tomato, coriander sprigs and salsa.