Peri Peri Chicken Burger

posted on 21st June 2010.

Serves

Ingredients

2 x Chicken breasts
1 x Pureety Peri Peri Sachet
250gm x Dried breadcrumbs
2 x Whole eggs
250gm x Plain flour
2 x Burger buns
2 x Tomatoes (Diced)
80gm x Iceberg lettuce (Shredded)

Preparation

Begin by pre-heating an oven to 180C, and also turning on a deep fat fryer to 180C.
Then place the breadcrumbs, flour and eggs into 3 separate bowls and stir the eggs well with a whisk.
Next place the chicken breasts in the bowl with the flour in and ensure that they are well coated in the flour.
Next transfer the breasts to the bowl with the eggs in, again ensuring that they are well coated in the egg mixture.
Finally place the chicken breasts in the bowl with the breadcrumbs in and again make sure that all parts are evenly coated in breadcrumbs.

Cooking Method

Remove from the breadcrumbs and place the breasts into the deep fat fryer until the breadcrumbs are a light brown colour.
Then remove from the deep fat fryer and place both breasts on a baking tray and bake in the oven for approx 20 minutes.
While the chicken breasts are cooking in the oven place the contents of the Pureety Smoked Chilli and Blossom Honey sachet into a small saucepan with the diced tomatoes and heat over a medium heat and simmer for 4-5 minutes and then remove from heat.
To serve slice both burger buns in half and place on suitable serving plates.
Then place a generous handful of the iceberg lettuce on each. Remove the breasts from the oven and place on top of the iceberg lettuce, and finally top with a few large spoonfuls of the peri peri sauce mixture on each.

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