eCook Meal
Caprese Chicken Burger
with roasted wedges, caramelised onions & bocconcini balls
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!
Serving guide
Choose your portion size.
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
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
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
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!
Potato - 800g
Onions - 2
Balsamic Vinegar - 85ml
That Mayo (Garlic) - 125ml
Pesto Princess Basil Pesto - 65ml
Plum Tomatoes - 2
Free-range Chicken Breasts - 4
NOMU Italian Rub - 20ml
Schoon Burger Buns - 4
Grated Mozzarella - 160g
Green Leaves - 80g
Bocconcini Balls - 12
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.23
for 4 servings · R37.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Grated Mozzarella needs 160 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 20% of packR30.00
-
Balsamic Vinegar needs 85 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 34% of packR18.70
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Schoon Burger Buns
- Bocconcini Balls
- Pesto Princess Basil Pesto
- That Mayo (Garlic)
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caprese Chicken Burger?
The preparation time for Caprese Chicken Burger with roasted wedges, caramelised onions & bocconcini balls is between 25 and 40 minutes.
What is the total time required to make Caprese Chicken Burger with roasted wedges, caramelised onions & bocconcini balls?
The total time required to make Caprese Chicken Burger with roasted wedges, caramelised onions & bocconcini balls is between 40 and 55 minutes.
How many servings does Caprese Chicken Burger provide?
4 servings
What are the main ingredients in Caprese Chicken Burger?
Balsamic Vinegar, Bocconcini Balls, Chicken, Chicken Breast, Green Leaves, Mozzarella, NOMU Italian Rub, Onion, Pesto Princess Basil Pesto, Plum Tomato, Potato, Schoon Burger Bun, That Mayo (Garlic)
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Caprese Chicken Burger?
Balsamic Vinegar, Bocconcini Balls, Chicken, Chicken Breast, Green Leaves, Mozzarella, NOMU Italian Rub, Onion, Pesto Princess Basil Pesto, Plum Tomato, Potato, Schoon Burger Bun, That Mayo (Garlic)
How many calories does Caprese Chicken Burger have?
1232 calories
How much fat content does Caprese Chicken Burger have?
grams