Description
These Chicken Parmesan Burgers with Rocket Pesto combine crispy breaded chicken breasts topped with melted mozzarella and a vibrant homemade rocket pesto, all sandwiched in toasted burger buns. A delicious twist on the classic Italian chicken parmesan, perfect for a flavorful and satisfying meal.
Ingredients
Scale
For the Chicken Parmesan Burgers
- 100ml vegetable oil
- 2 burger buns, split
- 1 chicken breast
- 40g panko breadcrumbs
- 1 tsp garlic granules
- 1 tsp dried mixed herbs
- 15g parmesan, finely grated
- 1 egg, beaten
- 25g plain flour
- 125g mozzarella, sliced
For the Rocket Pesto
- 1 small garlic clove
- 60g Morrisons Wild Rocket (arugula)
- 30g pine nuts, roughly chopped
- 30g parmesan, finely grated
- ½ lemon, juiced
- 75ml olive oil
Instructions
- Make the rocket pesto: Peel the garlic clove and place it into a mini food processor along with the wild rocket, pine nuts, parmesan, and lemon juice. Blitz until everything is roughly chopped. While pulsing, pour in the olive oil and blitz again until the mixture is combined and smooth. Season the pesto to taste, transfer to a bowl, and set aside.
- Toast the buns: Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat. Place the burger buns cut-side down in the pan and toast them for 2-3 minutes until golden. Remove from the pan and let them cool on a plate.
- Prepare the chicken: Slice the chicken breast horizontally through the equator to create two thinner pieces. Lightly season the chicken pieces with salt and set aside.
- Prepare the breading stations: In one bowl, combine the panko breadcrumbs, garlic granules, dried mixed herbs, and grated parmesan. In a second bowl, beat the egg. In a third bowl, place the plain flour and season it well with salt and pepper.
- Bread the chicken: Coat each chicken piece first in the seasoned flour, then dip into the beaten egg, and finally press into the panko mixture ensuring an even and well-adhered coating.
- Cook the chicken: Heat the remaining vegetable oil in the frying pan over medium-high heat. Once hot, fry the breaded chicken pieces for 5-6 minutes on each side until the exterior is golden brown and the chicken is cooked through.
- Melt the cheese: Transfer the cooked chicken pieces to a baking tray and top each piece with mozzarella slices. Place the tray under a preheated hot grill and grill for 2-3 minutes until the cheese is melted, golden, and bubbling.
- Assemble the burgers: Spread the bottom halves of the toasted buns with the cooked chicken topped with melted mozzarella. Spoon a generous amount of the rocket pesto over the chicken, then cap each burger with the top bun. Serve immediately for best flavor and texture.
Notes
- Ensure the chicken is cooked through completely by checking that juices run clear or using a meat thermometer (internal temperature of 75°C / 165°F).
- You can substitute panko breadcrumbs with regular breadcrumbs if needed, though panko provides a lighter, crunchier texture.
- If you prefer a spicier pesto, add a pinch of red chili flakes when blending.
- For a lower-fat version, consider using reduced-fat mozzarella or a light oil alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
Keywords: Chicken Parmesan, Chicken Burgers, Rocket Pesto, Italian, Easy Dinner, Crispy Chicken
