Italian-Style Chicken Burger with Polenta Chips Recipe
Introduction
This Italian-style chicken burger with crispy polenta chips is a delicious twist on a classic favorite. Combining tender, cheesy chicken with fresh salad and fragrant basil pesto makes for a satisfying and flavorful meal.
Ingredients
- 500g pack ready-cooked polenta
- 2 tbsp olive oil
- 2 chicken breasts
- 25g dried breadcrumbs
- 25g parmesan
- 125g ball mozzarella
- 4 ciabatta or burger buns, lightly toasted
- Salad leaves, to serve
- SunBlush tomatoes, to serve
- Fresh basil pesto, to serve
Instructions
- Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Cut the polenta into thick chips and rub them all over with a little olive oil.
- Step 2: Spread the polenta chips out on a baking sheet and cook for 20 minutes until golden and crispy.
- Step 3: Cut each chicken breast in half and lightly flatten them using a rolling pin or heavy can. Rub the chicken pieces all over with olive oil.
- Step 4: Mix the dried breadcrumbs and parmesan on a plate. Dip each chicken piece in the mixture to coat evenly.
- Step 5: Place the coated chicken breasts on another baking sheet and cook for 10–12 minutes until they are crisp and cooked through.
- Step 6: Place a slice of mozzarella on each chicken piece and return to the oven for a few minutes until the cheese starts to melt.
- Step 7: Assemble the burgers by placing the chicken topped with melted mozzarella onto the toasted buns. Add salad leaves, SunBlush tomatoes, and a dollop of fresh basil pesto.
- Step 8: Serve the burgers alongside the golden polenta chips for a complete Italian-inspired meal.
Tips & Variations
- For extra flavor, marinate the chicken in a little garlic and lemon juice before coating with breadcrumbs.
- Swap the mozzarella for provolone or fontina for a different cheesy twist.
- Use gluten-free breadcrumbs to make this recipe suitable for gluten intolerance.
- Add a slice of sun-dried tomato or roasted red pepper inside the burger for a smoky, tangy note.
Storage
Store leftover cooked chicken and polenta chips in an airtight container in the fridge for up to 2 days. Reheat the chicken in a preheated oven at 180°C (160°C fan) for 8–10 minutes to retain crispiness. Polenta chips can be reheated similarly or in a toaster oven. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh polenta instead of ready-cooked?
Yes, but fresh polenta needs to be cooked and set before cutting into chips. Let it cool and firm up in a tray before slicing and roasting as directed.
How can I tell if the chicken is cooked through?
The chicken should be firm to the touch and no longer pink inside. Using a meat thermometer, the internal temperature should reach 75°C (165°F).
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Italian-Style Chicken Burger with Polenta Chips Recipe
- Total Time: 40 minutes
- Yield: 4 burgers 1x
Description
A delicious Italian-style chicken burger served with golden, crispy polenta chips. The chicken breasts are coated with a parmesan and breadcrumb mixture, baked until crisp, topped with melted mozzarella, and assembled with fresh salad leaves, SunBlush tomatoes, and basil pesto on toasted ciabatta buns. This meal combines flavorful, crispy textures and fresh Italian ingredients for a satisfying dinner.
Ingredients
Polenta Chips
- 500g pack ready-cooked polenta
- 2 tbsp olive oil
Chicken Burgers
- 2 chicken breasts
- 25g dried breadcrumbs
- 25g parmesan
- 125g ball mozzarella
To Serve
- 4 ciabatta or burger buns, lightly toasted
- Salad leaves
- SunBlush tomatoes
- Fresh basil pesto
Instructions
- Prepare and bake the polenta chips: Heat the oven to 200C/180C fan/gas 6. Cut the ready-cooked polenta into thick chips. Rub all over with a little olive oil, then spread them out evenly over a baking sheet. Bake for 20 minutes or until the chips are golden and crisp.
- Prepare the chicken breasts: Cut each chicken breast in half to create thinner pieces. Lightly flatten each piece using a rolling pin or a heavy can to an even thickness for quick cooking. Rub the flattened chicken with olive oil to help the coating stick.
- Coat the chicken: On a plate, mix the dried breadcrumbs and grated parmesan cheese. Dip each oiled chicken piece into the breadcrumb mixture, ensuring it is evenly coated on all sides.
- Bake the chicken: Arrange the coated chicken pieces on a separate baking sheet. Bake them in the oven for 10-12 minutes or until the chicken is cooked through and the coating is crisp.
- Add mozzarella topping: Place a slice of mozzarella on top of each cooked chicken piece. Return to the oven for a few minutes until the mozzarella begins to melt and bubble.
- Assemble the burgers: Place the cooked chicken with melted mozzarella onto the toasted ciabatta or burger buns. Add fresh salad leaves and SunBlush tomatoes, and finish with a dollop of basil pesto for an authentic Italian flavor.
- Serve: Serve the Italian-style chicken burgers alongside the golden polenta chips for a complete and hearty meal.
Notes
- You can use fresh breadcrumbs if dried are unavailable.
- For extra flavor, add a sprinkle of Italian herbs to the breadcrumb mixture.
- Polenta chips can be served with your favorite dipping sauce or ketchup.
- Ensure the chicken is cooked thoroughly before serving; cooking time may vary depending on thickness.
- If mozzarella isn’t melting quickly, place under a grill for a minute but watch carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Italian chicken burger, polenta chips, baked chicken burger, mozzarella chicken burger, basil pesto burger, easy chicken recipes
