3 burger buns
1 skinless free-range chicken breast (about 120g)
¼ Chinese cabbage
1 large carrot
4 spring onions
4 tbsp natural yogurt
¼ tsp curry powder
1 tsp sweet chilli sauce
1. Blitz one of the burger buns in a food processor to make fine breadcrumbs. Carefully cut the chicken breast in half lengthways so you get 2 thin breast pieces.
2. Lay a large piece of greaseproof paper on the work surface and place the chicken pieces on top. Sprinkle over the breadcrumbs, fold the greaseproof paper over the top so the chicken pieces are covered, then bash with a rolling pin to make them nice and flat. Turn the chicken in the breadcrumbs a couple of times to make sure they are fully covered. Continue to bash until all the breadcrumbs are fully stuck to the chicken.
3. Make the slaw by shredding or grating the cabbage, carrot and spring onions. Mix the yogurt, curry powder and sweet chilli sauce together in a bowl and add all the grated veg. Mix well and season to perfection with sea salt and black pepper.
4. Place a large non-stick frying pan on a medium-high heat with 1 tbsp oil and add the breadcrumbed chicken. Cook for 2-3 mins on each side or until golden and cooked through. Slice the remaining buns in half and toast briefly in the hot pan before loading up with the crispy chicken and a dollop of slaw and curried yogurt. Serve with the extra slaw on the side.
Jamie's tip: Bashing the breadcrumbs into the chicken is a brilliant shortcut with less faff and mess than the traditional flour-egg-breadcrumb way
See more Jamie Oliver recipes