England's Red Leicester Chicken Burger
with Chips, Baby Plum Tomato and Baby Gem Salad
"Come on England!" Show your support this Six Nations with burgers inspired by each team's homeland! Oozing with English Red Leicester cheese, known for its signature orange hue, this Red Leicester Chicken Burger is best served pitch-side with chips and a fresh side salad.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
30 grams
Red Leicester
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Next, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
While everything roasts, sandwich each chicken breast between two pieces of baking paper. Pop onto a board and give them a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick and season.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, grate the cheese.
Trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. This is your dressing.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, mix the roasted garlic and mayo (see pantry for amount).
When the chicken has a few mins remaining, remove from the oven and carefully sprinkle over the cheese. Return to the oven and bake until the cheese has melted.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Meanwhile, add the baby gem to the dressing and toss to coat.
When everything's ready, spread the garlic mayo over the bun bases.
Top the bases with the crispy chicken and some salad, then sandwich shut with the bun lids.
Add the baby plum tomatoes to the remaining salad and toss together.
Serve the chips and tomato and baby gem salad alongside.
Enjoy!
