Description
These Chicken Parmesan Burgers with Rocket Pesto feature crispy breaded chicken breasts topped with melted mozzarella and zesty homemade rocket pesto, nestled in toasted burger buns. This gourmet twist on a classic burger combines Italian flavors with an easy stovetop frying and grilling method, perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Chicken Parmesan Burgers
- 100ml vegetable oil
- 2 burger buns, split
- 1 chicken breast
- 40g panko breadcrumbs
- 1 tsp garlic granules
- 1 tsp dried mixed herbs
- 15g parmesan, finely grated
- 1 egg, beaten
- 25g plain flour
- 125g mozzarella, sliced
For the Rocket Pesto
- 1 small garlic clove
- 60g Morrisons Wild Rocket (arugula)
- 30g pine nuts, roughly chopped
- 30g parmesan, finely grated
- ½ lemon, juiced
- 75ml olive oil
Instructions
- Make the pesto: Peel the garlic clove and place it into a mini food processor along with the wild rocket, pine nuts, parmesan, and lemon juice. Blitz until everything is roughly chopped. Pour in the olive oil and blitz again until combined. Season the pesto with salt and pepper to taste, then transfer to a bowl and set aside.
- Toast the buns: Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat. Place the burger buns cut-side down in the pan and toast for 2-3 minutes until golden brown. Remove from the pan and set aside to cool.
- Prepare the chicken: Cut the chicken breast in half horizontally to create two thinner pieces. Season both sides lightly with salt and set aside.
- Prepare the coatings: In a bowl, combine the panko breadcrumbs, garlic granules, dried mixed herbs, and grated parmesan. Pour the beaten egg into a second bowl. In a third bowl, place the plain flour and season it well with salt and pepper.
- Coat the chicken: Dip each chicken piece first into the seasoned flour, shaking off excess, then into the beaten egg, and finally into the panko mixture, pressing gently to ensure the coating sticks well.
- Fry the chicken: Heat the remaining vegetable oil in the frying pan over medium-high heat. Once hot, fry the breaded chicken pieces for 5-6 minutes on each side until the coating is golden and the chicken is cooked through.
- Grill the cheese: Place the fried chicken pieces on a baking tray and top each with sliced mozzarella. Slide the tray under a hot grill for 2-3 minutes until the cheese is melted, golden, and bubbling.
- Assemble the burgers: Spread the bottom halves of the toasted buns with a generous spoonful of rocket pesto. Place the mozzarella-topped chicken on each, then cover with the bun tops. Serve immediately for best flavor and texture.
Notes
- Use fresh chicken breasts to ensure even cooking and juiciness.
- Adjust seasoning in the pesto with lemon juice and salt to balance the flavors to your liking.
- To make the pesto nut-free, replace pine nuts with toasted sunflower seeds.
- If you don’t have a grill, you can finish the cheese under a hot broiler or carefully melt it in the frying pan with a lid.
- Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
Keywords: chicken parmesan burgers, rocket pesto, breaded chicken burger, Italian-style chicken burger, homemade pesto burger
