Italian-style chicken burger & chips

These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine For Kids, Italian, Worldwide
Servings 4 serves


  • 500 g pack ready-cooked polenta
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 25 g dried breadcrumbs
  • 25 g parmesan
  • 125 g ball mozzarella
  • 4 ciabatta or burger buns lightly toasted

For the serving

  • salad leaves
  • SunBlush tomatoes
  • fresh basil pesto


  • Heat 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.
  • Place 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.


Recipe from Good Food magazine, December 2009
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