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Italian-Style Chicken Burger & Chips

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  • 2 chicken breasts
  • fresh basil pesto , to serve
  • 125.0g ball mozzarella
  • 2.0 tbsp olive oil
  • 4 ciabatta or burger buns , lightly toasted
  • 500.0g pack ready-cooked polenta
  • 25.0g dried breadcrumbs
  • SunBlush tomatoes , to serve
  • 25.0g Parmesan
  • salad leaves , to serve
Servings: 4

  1. 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.
  2. 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.

Estimated Nutrient Breakdown:

Calories: 3,726.03
Weight: 1,218.00g
Total Fat: 109.98g
Saturated Fat: 36.42g
Trans-Fat: 0.37g
Monounsaturated Fat: 46.81g
Polyunsaturated Fat: 18.09g
Protein: 164.68g

Cholesterol: 338.47g
Sodium: 2,405.53g
Calcium: 1,317.19g
Magnesium: 334.07g
Potassium: 1,856.23g
Iron: 15.95g
Zink: 12.23g
Phosphorus: 1,937.53

Vit A: 414.02
Vit B1: 2.29
Vit B2: 1.44
Vit B3: 49.34
Vit B6: 2.97
Vit B12: 4.76
Vit D: 2.02
Vit E: 2.02
Vit K1: 26.41


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Alcohol-Free,
Notes: I adore items, because they are interesting!!

Author: BBC Good Food
Tags: Wild Food Box

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