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
Ingredients
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
- Potatoes cut into Wedges with skin left on (Amount to suit own requirements)
- Vegetable Oil
- Salt and Pepper
Method
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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