These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
Prep:10 mins
Serves 4
500g pack ready-cooked polenta2 tbsp olive oil2 chicken breasts25g dried breadcrumbs25g parmesan125g ball mozzarella4 ciabatta or burger buns, lightly toastedsalad leaves, to serveSunBlush tomatoes, to servefresh basil pesto, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.STEP 2Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.
