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Pesto chicken burgers recipe

Pesto chicken burgers recipe

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Adding pesto into the mix for this crispy chicken burger turns the flavour up to eleven, pairing perfectly with gooey mozzarella for an Italian-inspired meal. Serve with a side of roasted sweet potato wedges for a filling dinner that will leave you perfectly satisfied. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 709 calories / serving

Ingredients

  • 750g sweet potatoes, scrubbed and cut into wedges
  • 1 tbsp olive oil
  • 4 breaded chicken steaks
  • 250g ball reduced-fat mozzarella, drained and sliced into 4
  • 4 soft white rolls
  • 4 tbsp Free From green pesto
  • 30g rocket leaves
If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

  • Energy

    2985kj
    709kcal
    35%
  • Fat

    26g 37%
  • Saturates

    6g 30%
  • Sugars

    14g 15%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 88.5g Protein 31.9g Fibre 9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Tip the sweet potatoes onto a baking tray, season and toss with the oil to coat. Roast on the top shelf for 30-35 mins, turning halfway, until tender.
  2. Meanwhile, put the chicken steaks on a separate tray and bake on the shelf beneath the wedges for 25 mins until crisp. Top the crispy chicken with the mozzarella slices and bake for 5 mins more until the cheese has melted.
  3. Halve and toast the rolls, then spread half the pesto onto the bases. Add the chicken and top with the remaining pesto and the rocket. Sandwich with the tops of the buns and serve alongside the sweet potato wedges.

See more Chicken breast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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