What are the main ingredients in Caprese Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Butter (optional)

What is the nutritional information of Caprese Chicken Burger?

Calories: 951, Carbs: 109 grams, Fat: grams, Protein: 60.3 grams, Sugar: 11.2 grams, Salt: 926 grams

How do I prepare Caprese Chicken Burger?

MMMMAYO: In a bowl, combine the mayo, the pesto, and seasoning. CHEESY BURGER BUNS: Butter (optional) the halved burger buns or drizzle with oil and place on a baking tray. Sprinkle the grated mozzarella over the bottom halves of the buns. Place the bun halves in the oven, cut-side up, until the cheese starts to melt and the bread is warmed through, 2 minutes. START WITH THE SPUDS: Preheat the oven to 220°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). LET’S GET CHEFFY: 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 breasts, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open the breasts so that they resemble butterflies. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. FRY THE FLATTY: Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken until golden, 2-3 minutes on one side. Flip, pop on the lid, and fry until cooked through, 2-3 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and set aside to rest for 3 minutes before serving. TIME TO STACK: Place the shredded green leaves and the sliced tomatoes on the cheese-covered buns and top with the chicken breasts. Smear with the basil pesto-mayo. Close up with the other halves of the buns. Pile the roasted potato pieces on the side with any remaining mayo for dipping. Serve with any remaining fillings. Scrumptious!

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Butter (optional)

Caprese Chicken Burger

Name: Caprese Chicken Burger
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Paper Towel; Butter (optional)

Inspired by the refreshing Caprese salad, this burger has the yum-factor with every bite. A cheese-covered bun is stacked with fresh greens, tangy tomato slices & fried chicken, slathered with creamy basil pesto-mayo. It’s a bun in a million, Chef!

Caprese Chicken Burger

with basil pesto-mayo & roasted potato

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Charcoal Burger Bun
Charcoal Burger Buns
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Grated Mozzarella Cheese
Green Leaves
NOMU Italian Rub
Pesto Princess Basil & Lemon Pesto
Potato Chunks
That Mayo (Garlic)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel
Butter (optional)

Serves 1

START WITH THE SPUDS
Preheat the oven to 220°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MMMMAYO
In a bowl, combine the mayo, the pesto, and seasoning.
LET’S GET CHEFFY
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). Open the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
FRY THE FLATTY
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken until golden, 2-3 minutes on one side. Flip, pop on the lid, and fry until cooked through, 2-3 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and set aside to rest for 3 minutes before serving.
CHEESY BURGER BUNS
Butter (optional) the halved burger bun or drizzle with oil 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, until the cheese starts to melt and the bread is warmed through, 2 minutes.
TIME TO STACK
Place the shredded green leaves and the sliced tomatoes on the cheese-covered bun and top with the chicken breast. Smear with the basil pesto-mayo. Close up with the other half of the bun. Pile the roasted potato pieces on the side with any remaining mayo for dipping. Serve with any remaining fillings. Scrumptious!

Potato Chunks - 250g
That Mayo (Garlic) - 30ml
Pesto Princess Basil & Lemon Pesto - 15ml
Free-range Chicken Breast - 1
NOMU Italian Rub - 5ml
Charcoal Burger Bun - 1
Grated Mozzarella Cheese - 40g
Green Leaves - 20g
Tomato - 1

Download the Recipe

Serves 2

START WITH THE SPUDS
Preheat the oven to 220°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MMMMAYO
In a bowl, combine the mayo, the pesto, and seasoning.
LET’S GET CHEFFY
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 breasts, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open the breasts so that they resemble butterflies. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
FRY THE FLATTY
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken until golden, 2-3 minutes on one side. Flip, pop on the lid, and fry until cooked through, 2-3 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and set aside to rest for 3 minutes before serving.
CHEESY BURGER BUNS
Butter (optional) the halved burger buns or drizzle with oil and place on a baking tray. Sprinkle the grated mozzarella over the bottom halves of the buns. Place the bun halves in the oven, cut-side up, until the cheese starts to melt and the bread is warmed through, 2 minutes.
TIME TO STACK
Place the shredded green leaves and the sliced tomatoes on the cheese-covered buns and top with the chicken breasts. Smear with the basil pesto-mayo. Close up with the other halves of the buns. Pile the roasted potato pieces on the side with any remaining mayo for dipping. Serve with any remaining fillings. Scrumptious!

Potato Chunks - 500g
That Mayo (Garlic) - 60ml
Pesto Princess Basil & Lemon Pesto - 30ml
Free-range Chicken Breasts - 2
NOMU Italian Rub - 10ml
Charcoal Burger Buns - 2
Grated Mozzarella Cheese - 80g
Green Leaves - 40g
Tomato - 1

Download the Recipe

Serves 3

START WITH THE SPUDS
Preheat the oven to 220°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MMMMAYO
In a bowl, combine the mayo, the pesto, and seasoning.
LET’S GET CHEFFY
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 breasts, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open the breasts so that they resemble butterflies. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
FRY THE FLATTY
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken until golden, 2-3 minutes on one side. Flip, pop on the lid, and fry until cooked through, 2-3 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and set aside to rest for 3 minutes before serving.
CHEESY BURGER BUNS
Butter (optional) the halved burger buns or drizzle with oil and place on a baking tray. Sprinkle the grated mozzarella over the bottom halves of the buns. Place the bun halves in the oven, cut-side up, until the cheese starts to melt and the bread is warmed through, 2 minutes.
TIME TO STACK
Place the shredded green leaves and the sliced tomatoes on the cheese-covered buns and top with the chicken breasts. Smear with the basil pesto-mayo. Close up with the other halves of the buns. Pile the roasted potato pieces on the side with any remaining mayo for dipping. Serve with any remaining fillings. Scrumptious!

Potato Chunks - 750g
That Mayo (Garlic) - 90ml
Pesto Princess Basil & Lemon Pesto - 45ml
Free-range Chicken Breasts - 3
NOMU Italian Rub - 15ml
Charcoal Burger Buns - 3
Grated Mozzarella Cheese - 120g
Green Leaves - 60g
Tomatoes - 2

Download the Recipe

Serves 4

START WITH THE SPUDS
Preheat the oven to 220°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MMMMAYO
In a bowl, combine the mayo, the pesto, and seasoning.
LET’S GET CHEFFY
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 breasts, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open the breasts so that they resemble butterflies. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
FRY THE FLATTY
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken until golden, 2-3 minutes on one side. Flip, pop on the lid, and fry until cooked through, 2-3 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and set aside to rest for 3 minutes before serving.
CHEESY BURGER BUNS
Butter (optional) the halved burger buns or drizzle with oil and place on a baking tray. Sprinkle the grated mozzarella over the bottom halves of the buns. Place the bun halves in the oven, cut-side up, until the cheese starts to melt and the bread is warmed through, 2 minutes.
TIME TO STACK
Place the shredded green leaves and the sliced tomatoes on the cheese-covered buns and top with the chicken breasts. Smear with the basil pesto-mayo. Close up with the other halves of the buns. Pile the roasted potato pieces on the side with any remaining mayo for dipping. Serve with any remaining fillings. Scrumptious!