What are the main ingredients in Caprese Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Rolling Pin, Cling Wrap

What is the nutritional information of Caprese Chicken Burger?

Calories: 1232, Carbs: 109 grams, Fat: grams, Protein: 74.7 grams, Sugar: 17.2 grams, Salt: 1047 grams

How do I prepare Caprese Chicken Burger?

ONIONS: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) and ½ of the balsamic vinegar. Remove from the pan and cover. WEDGES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, toss in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and they begin to crisp up, shifting halfway. CHICKEN: Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through to the other side.) Open the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, fry the chicken on one side for 4-5 minutes until golden. Flip, pop on the lid, and fry for a further 4-5 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter (optional) and the Italian rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before serving. BUNS: Butter the halved burger buns (optional) and place on a baking tray. Sprinkle the grated mozzarella over the bottom half of the buns. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through. PREP: Combine the garlic mayo and basil pesto in a bowl and season to taste. In a separate bowl, place the sliced tomato rounds and toss through the remaining balsamic vinegar. Leave to marinate. INDULGE!: Place the rinsed green leaves and sliced tomatoes on the cheese-covered bun and top with the chicken breast. Layer with the caramelised onions and the halved bocconcini balls. Smear with basil pesto-mayo. Close up with the other half of the bun. Pile the roasted potato wedges on the side with any remaining pesto-mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

What should be prepared from my kitchen to make Caprese Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Rolling Pin, Cling Wrap

Caprese Chicken Burger

Name: Caprese Chicken Burger
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional); Rolling Pin; Cling Wrap

Everyone’s favourite Italian appetizer has been burger-fied! Juicy grilled chicken topped with bocconcini balls, fresh tomatoes, a basil pesto-mayo smear, and balsamic caramelised onions brought into a roll for a super-duper-flavour-packed chicken burger!

Caprese Chicken Burger

with roasted wedges, caramelised onions & bocconcini balls

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Bocconcini Balls
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Grated Mozzarella
Green Leaves
NOMU Italian Rub
Onion
Onions
Pesto Princess Basil Pesto
Plum Tomato
Plum Tomatoes
Potato
Schoon Burger Bun
Schoon Burger Buns
That Mayo (Garlic)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)
Rolling Pin
Cling Wrap

Serves 1

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, toss in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and they begin to crisp up, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) and ½ of the balsamic vinegar. Remove from the pan and cover.
PREP
Combine the garlic mayo and basil pesto in a bowl and season to taste. In a separate bowl, place the sliced tomato rounds and toss through the remaining balsamic vinegar. Leave to marinate.
CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through to the other side.) Open the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, fry the chicken on one side for 4-5 minutes until golden. Flip, pop on the lid, and fry for a further 4-5 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter (optional) and the Italian rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before serving.
BUNS
Butter the halved burger bun (optional) and place on a baking tray. Sprinkle the grated mozzarella over the bottom half of the bun. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
INDULGE!
Place the rinsed green leaves and sliced tomatoes on the cheese-covered bun and top with the chicken breast. Layer with the caramelised onions and the halved bocconcini balls. Smear with basil pesto-mayo. Close up with the other half of the bun. Pile the roasted potato wedges on the side with any remaining pesto-mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 200g
Onion - 1
Balsamic Vinegar - 22,5ml
That Mayo (Garlic) - 30ml
Pesto Princess Basil Pesto - 15ml
Plum Tomato - 1
Free-range Chicken Breast - 1
NOMU Italian Rub - 5ml
Schoon Burger Bun - 1
Grated Mozzarella - 40g
Green Leaves - 20g
Bocconcini Balls - 3

Download the Recipe

Serves 2

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, toss in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and they begin to crisp up, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) and ½ of the balsamic vinegar. Remove from the pan and cover.
PREP
Combine the garlic mayo and basil pesto in a bowl and season to taste. In a separate bowl, place the sliced tomato rounds and toss through the remaining balsamic vinegar. Leave to marinate.
CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through to the other side.) Open the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, fry the chicken on one side for 4-5 minutes until golden. Flip, pop on the lid, and fry for a further 4-5 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter (optional) and the Italian rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before serving.
BUNS
Butter the halved burger buns (optional) and place on a baking tray. Sprinkle the grated mozzarella over the bottom half of the buns. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
INDULGE!
Place the rinsed green leaves and sliced tomatoes on the cheese-covered bun and top with the chicken breast. Layer with the caramelised onions and the halved bocconcini balls. Smear with basil pesto-mayo. Close up with the other half of the bun. Pile the roasted potato wedges on the side with any remaining pesto-mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 400g
Onion - 1
Balsamic Vinegar - 45ml
That Mayo (Garlic) - 65ml
Pesto Princess Basil Pesto - 30ml
Plum Tomato - 1
Free-range Chicken Breasts - 2
NOMU Italian Rub - 10ml
Schoon Burger Buns - 2
Grated Mozzarella - 80g
Green Leaves - 40g
Bocconcini Balls - 6

Download the Recipe

Serves 3

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, toss in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and they begin to crisp up, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) and ½ of the balsamic vinegar. Remove from the pan, and cover.
PREP
Combine the garlic mayo and basil pesto in a bowl and season to taste. In a separate bowl, place the sliced tomato rounds and toss through the remaining balsamic vinegar. Leave to marinate.
CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through to the other side.) Open the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, fry the chicken on one side for 4-5 minutes until golden. Flip, pop on the lid, and fry for a further 4-5 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter (optional) and the Italian rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before serving.
BUNS
Butter the halved burger buns (optional) and place on a baking tray. Sprinkle the grated mozzarella over the bottom half of the buns. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
INDULGE!
Place the rinsed green leaves and sliced tomatoes on the cheese-covered bun and top with the chicken breast. Layer with the caramelised onions and the halved bocconcini balls. Smear with basil pesto-mayo. Close up with the other half of the bun. Pile the roasted potato wedges on the side with any remaining pesto-mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 600g
Onions - 2
Balsamic Vinegar - 65ml
That Mayo (Garlic) - 85ml
Pesto Princess Basil Pesto - 45ml
Plum Tomatoes - 2
Free-range Chicken Breasts - 3
NOMU Italian Rub - 15ml
Schoon Burger Buns - 3
Grated Mozzarella - 120g
Green Leaves - 60g
Bocconcini Balls - 9

Download the Recipe

Serves 4

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, toss in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and they begin to crisp up, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) and ½ of the balsamic vinegar. Remove from the pan and cover.
PREP
Combine the garlic mayo and basil pesto in a bowl and season to taste. In a separate bowl, place the sliced tomato rounds and toss through the remaining balsamic vinegar. Leave to marinate.
CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through to the other side.) Open the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, fry the chicken on one side for 4-5 minutes until golden. Flip, pop on the lid, and fry for a further 4-5 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter (optional) and the Italian rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before serving.
BUNS
Butter the halved burger buns (optional) and place on a baking tray. Sprinkle the grated mozzarella over the bottom half of the buns. Place the bun halves in the oven cut-side up for 2 minutes until the cheese starts to melt and the bread is warmed through.
INDULGE!
Place the rinsed green leaves and sliced tomatoes on the cheese-covered bun and top with the chicken breast. Layer with the caramelised onions and the halved bocconcini balls. Smear with some basil pesto-mayo. Close up with the other half of the bun. Pile the roasted potato wedges on the side with any remaining pesto-mayo for dipping. Serve with any remaining fillings on the side. Scrumptious!