Community cookbook

MY FOOD BAG

CHICKEN CAPRESE BURGER WITH MOZZARELLA AND BASIL PESTO MAYO

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

Serves 4 (ready in 40 minutes)

Chicken

■ 600g chicken breast, cut into steaks ■ 1 tbsp flour

■ 1 egg

■ 1 cup panko breadcrumbs

■ 1 drizzle of oil

Fillings

■ 2 tomato, thinly sliced

■ 4 tbsp basil pesto

■ 2 tbsp mayonnaise

■ 100g grated mozzarella cheese ■ 4 tbsp tomato sauce

Salad

■ 1 cucumber, peeled into ribbons ■ 100g rocket

■ 1 tbsp balsamic vinegar

Buns

■ 4 focaccia burger buns (or buns of

choice)

Before you start: Preheat oven to 220C (or 200C fan bake).

Prep chicken: Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with salt and pepper. Add chicken to a bowl, along with flour, and toss to coat. Add egg to same bowl and toss to coat chicken. Place breadcrumbs in another bowl with a pinch of salt. Add chicken to crumbs, turn to coat each piece and place on a plate/tray.

Prep fillings and salad: Thinly slice tomato. Set aside. In a bowl, combine basil pesto and mayonnaise. Peel cucumber into ribbons and place in a bowl with rocket.

Cook chicken: Heat oil in a frypan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest on lined oven tray and top with mozzarella. Season with salt.

Meanwhile, prep buns: Cut buns in half, place on an oven tray and cook on lower oven rack for about 5 minutes, until heated through.

Finish chicken: Cook chicken on upper oven rack for 2-3 minutes until cheese is just melted. Once cooked, cut chicken into bun-sized pieces.

To finish: Add balsamic vinegar to bowl with salad and toss to combine. Season to taste with salt and pepper.

Serve: Spread buns with basil pesto mayo and tomato sauce. Fill with chicken, tomato and salad. Serve any leftover salad on the side.