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Pesto Chicken Burger and Bacon Potatoes
Pesto Chicken Burger and Bacon Potatoes

Pesto Chicken Burger and Bacon Potatoes

with balsamic salad

This Italian-inspired burger features a delicious pesto mayo, tangy balsamic salad, and, perhaps best of all, golden crumbed chicken breast sandwiched between two beautiful brioche buns. As if that's not enough, smashed cheesy bacon baby potatoes round out the dish.

Tags:
Egg(s) not included
Allergens:
Egg
Mustard
Sulphites
Wheat
Milk
Soya

The quantities provided above are averages only.

Total45 minutes
Cooking Time40 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

30 grams

Green Pesto

2 sachet(s)

Mayo

1 sachet(s)

Balsamic Glaze

1 unit(s)

Scallion

320 grams

Irish Chicken Breast

1 pack(s)

Breadcrumbs

1 unit(s)

Grated Italian Style Hard Cheese

100 grams

Irish Bacon Lardons

2 unit(s)

Brioche Buns

120 grams

Salad Leaves

Not included in your delivery

1 unit(s)

Egg

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4459 kJ
Energy (kcal)1066 kcal
Fat47.1 g
of which saturates11.4 g
Carbohydrate101.6 g
of which sugars13.8 g
Dietary Fiber0.3 g
Protein68 g
Salt3.1 g
Potassium19.5 mg
Calcium2.9 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper

Cooking Steps

Make the Potatoes
1
  • Preheat oven to 240°C/220°C fan/gas mark 9.
  • Halve any larger potatoes.
  • On a lined baking tray, toss the potatoes with salt, pepper and a drizzle of oil. Roast on the top shelf of the oven, 15-20 mins.
  • After 20 mins, remove from the oven. Lightly crush each potato with the bottom of a pan.
  • Drizzle with oil. Sprinkle with cheese and bacon. IMPORTANT: Wash hands and equipment after handling raw meat. Roast until golden, 10-15 mins.
Mix the Mayo
2
  • Meanwhile, in a small bowl, mix together the pesto and mayo.
  • In a large bowl, make your dressing by mixing together the balsamic glaze, 1 tbsp of oil (double for 4p), salt and pepper.
  • Trim the salad leaves, halve lengthways and thinly slice widthways.
  • Trim and thinly slice the scallion.
  • Just before serving, toss the salad leaves through the balsamic dressing.
Prep the Chicken
3
  • Lay the chicken out on a board.
  • Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
  • Repeat with the other breast(s).
  • Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Coat the Chicken
4
  • Beat one egg (double for 4p) in a medium bowl.
  • Add the breadcrumbs to a separate bowl. Season with salt and pepper.
  • Dip the chicken first into the egg and then the breadcrumbs, ensuring it's completely coated. 
  • Shake off any excess breadcrumbs and transfer to a clean plate.
Cook the Chicken
5
  • Place a large pan over high heat with just enough oil to cover the bottom. 
  • Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins.
  • Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Meanwhile, pop the buns into the oven to warm through, 1-2 mins.

TIP: Cook in batches if the pan is too crowded.

Assemble and Serve
6
  • When everything's ready, spread the pesto mayo over the cut side of the bun lids.
  • Top the bun bases with a handful of balsamic salad.
  • Load on the crumbed chicken, then sandwich shut with the bun lids.
  • Serve the remaining salad and cheesy bacon smashed potatoes alongside.
  • Sprinkle sliced scallion over the potatoes to finish.