Chicken, Brie and Cranberry Burger

 
Chicken_Burger.jpg

“Flavoursome, classic.”

 

Servings: 1

INGREDIENTS

  • 1 Butterflied Chicken Breast

  • A Spring of Fresh Rosemary (or dried is ok)

  • 1 Burger Bun (I love these Gluten Freedom Sweet Potato Sourdough Buns)

  • 1 Tsp Cranberry Jelly

  • Half Handful Lettuce of Choice (I use fancy lettuce) and any salad ingredients of choice - e.g. tomato, red onion etc.

  • Whole Egg Mayonnaise or Aioli

  • 2 Slices Brie Cheese

  • 1/4 Avocado

METHOD

  1. Butterfly the chicken breast

  2. Rub rosemary on the chicken breast

  3. Heat a frying pan or grill plate on medium; split burger bun in half and place on the heat until evenly browned, then remove from pan and set aside

  4. Wipe off any excess crumbs out of the pan or grill from the buns; add oil and place chicken breast seasoned side down

  5. While chicken is cooking, spread the cranberry jelly evenly across the bottom burger bun, followed by lettuce (+ any salad ingredients), and mayo/aioli

  6. When the chicken breast is ready to be flipped, place the two slices of brie cheese on top of the cooked side and let the cheese melt while the other side is cooking

  7. When the chicken breast is cooked place it on top of the lettuce/salad, top with avocado slices and finally the top lid of the bun

Dinner, LunchRobert Scott