Monday, 3 January 2011

Chitty Breaded Chicken Breast Burgers wrapped in Parma Ham and Peppered Potato Wedges

This is my favourite recipe that I have come up with, and when you enjoy eating your own cooking, you know things are not so bad! 
Despite this being 'Burger and Chips' This is quite a healthy version and not a deep fat fryer in sight!!!
Plenty of Protein and Carbs and tastes as good as KFC with half the fat!

Serves 4


For the Chicken Burgers

  • 4 Chicken Breasts
  • 4 Slices of Parma Ham
  • 1 egg
  • 200g of Natural Breadcrumbs
  • Dried Basil
  • Salt and Pepper
  • 4 Wholemeal Rolls
  • Lettuce
For the Wedges
  • Potatoes cut into Wedges with skin left on (Amount to suit own requirements)
  • Vegetable Oil
  • Salt and Pepper


For the Chicken Burgers

  • Lightly beat the egg into a bowl
  • Wrap a Chicken Breast with a slice of the Parma Ham and dip into the egg insuring the Breast is fully coated.
  • With your Breadcrumbs poured out onto a plate, Fully coat the Breast in the Breadcrumbs
  • Set to one side on to a baking tray and repeat the above for the remaining Breasts.
  • With all 4 Breasts lined up on the tray, sprinkle over the Basil.
  • Next sprinkle over the Salt and Pepper to taste.

For the Wedges
  • Par boil the Wedges in salted boiling Water for a few minutes
  • Remove and then pat dry the Wedges to remove the excess water
  • Next spread out the Wedges on a baking tray.
  • Drizzle over the Vegetable Oil
  • Grind over the Salt and plenty of Pepper
  • Give the tray a little shake to ensure the Wedges are fully coated.

  • Place the Chicken Breasts and Wedges into a preheated oven (220 degrees C)
  • Bake for approx 35 minutes, or until the Wedges are browned and the Chicken is cooked throughout.
  • Serve the Chicken Breast in a Wholemeal Bun with lettuce and any sauces of your choice. (A little Mayo and Ketchup is good)

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