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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian-style chicken burger & chips Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian-style chicken burger & chips.

These crowd pleasing chicken burgers and polenta chips are perfect when having mates over - they combine some great flavours

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

500g pack ready-cooked polenta
2 tbsp olive oil
2 chicken breasts
25g dried breadcrumbs
25g Parmesan
125g ball mozzarella
4 ciabatta or burger buns , lightly toasted
salad leaves , to serve
SunBlush tomatoes , to serve
fresh basil pesto , to serve

Method

Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.

Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

Nutrition per serving:

495 kcalories, protein 33g, carbohydrate 54g, fat 18 g, saturated fat 7g, fibre 4g, sugar 4g, salt 2.08 g

Recipe from Good Food magazine, December 2009. 

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Italian chicken & butternut pie
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Red Rocker Margarita Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Red Rocker Margarita Chicken.

Total Time: 4 hr 30 min
Inactive 4 hr 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

    2 jalapenos, thinly sliced rounds
    3 tablespoons fresh cilantro leaves
    4 tablespoons tequila (recommended: Cabo Wabo Reposado)
    1 tablespoon garlic, minced
    1 teaspoon red chili flakes
    1 teaspoon ground cumin
    1 tablespoon dried oregano
    2 limes, juiced
    2 teaspoons salt, divided
    4 boneless skinless chicken breasts
    2 red bell peppers, roasted, skinned, seeded, julienne
    1 cup all-purpose flour
    1 teaspoon granulated garlic
    2 cups canola oil
    4 Kaiser rolls
    4 tablespoons mayonnaise
    1/4 green cabbage, thinly sliced
    1/4 red onion, thinly sliced
    4 ounces provolone cheese, sliced

Directions

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Chase the Worm 

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30-minute roast chicken 
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try John McCain Chicken Queso Burger Recipe. Enjoy our collection of quick & easy recipes and learn how to make John McCain Chicken Queso Burger.

Total Time: 1 hr 33 min
Prep 15 min
Inactive 1 hr 0 min
Cook 18 min

Yield: 6 burgers
Level: Easy

Ingredients

1 lemon
1 lime
1 orange
1/2 teaspoon chili powder
1/2 teaspoon adobo all-purpose seasoning
1 tablespoon extra-virgin olive oil
6 6-ounce skinless, boneless chicken breasts
3/4 cup fresh tomato salsa, plus more for serving
6 slices pepper jack cheese (about 8 ounces)
6 challah rolls or other soft rolls, halved
1 Hass avocado, sliced

Directions

Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.

Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.

Recipe courtesy the M Street Bar & Grill, Washington, DC. for Food Network Magazine

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Save and Share John McCain Chicken Queso Burger Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken fajitas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken fajitas. 

Ingredients

For the spicy chicken
2 limes, rinsed
¼ tsp ground cayenne pepper
1 tbsp olive oil
2 x 240 g packs Tesco Healthy Living Skinless
mini breast fillets

For the peppers
4 peppers (red, green, yellow and orange), washed
1 medium onion
2 clove(s) garlic, peeled and crushed
1 tbsp olive oil

For the guacamole
2 ripe avocados
1 small clove garlic, peeled and crushed
1/4 tsp ground cayenne pepper
8 cherry tomatoes, washed and quatered

To Serve
320 g pack flour tortillas, warmed as per packet instructions

Preparation

Make the marinade for the chicken by grating the lime zest into a shallow bowl. Cut the limes in half. Squeeze the juice from 3 halves into the bowl. Add the cayenne pepper and olive oil. Mix well. Add the chicken. Leave for 10 minutes.

Cut each pepper in half and pull out the core and stalk to deseed. Cut into thin slices and place in a mixing bowl. Peel and thinly slice the onion. Add to the peppers, with garlic and oil and mix. Leave until ready to cook.

To make the guacamole first cut the avocados in half. Remove the stones and scoop out the flesh. Gently mash with a fork to make a lumpy puree. Stir in the garlic with the juice from the remaining half lime and the cayenne pepper. Stir the cherry tomatoes into the guacamole

Heat the oil in a large non-stick pan over a medium heat. Cook the chicken, stirring occasionally until the pieces are browned and cooked through (usually about 7 minutes). There should be no trace of pink flesh and the juices must run clear. Transfer to a serving bowl.

Stir-fry the pepper mix for 2 minutes until it is lightly coloured but still crunchy. Wrap the chicken, guacamole and peppers in the warm tortillas.

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Save and Share Chicken fajitas recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provencal Chicken Burgers With Pissaladiere Topping Recipe. Enjoy our collection of quick & easy recipes and learn how to make Provencal Chicken Burgers With Pissaladiere Topping.

Total Time: 50 min
Prep 15 min
Cook 35 min

Yield: 4 servings
Level: Easy

Here, the burgers are made to carry the flavor of a traditional French sausage. The burgers are then topped with cheese, caramelized onions with olive and anchovy - the topping of my favorite tart. Ooo-la-la!

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
2 large onions, very thinly sliced
Salt and freshly ground black pepper
1/3 cup pitted chopped black olives, nicoise or kalamata,
1 tablespoon anchovy paste
2 pounds ground chicken
1 tablespoon dried herbes de Provence
1 teaspoon fennel seed
2 teaspoons lemon zest
2 cloves garlic, minced or finely chopped
4 slices Swiss cheese
4 crusty rolls, split and lightly toasted
4 red or green lettuce leaves
Potato chips, for serving

Directions

Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.

While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Sidewalk Cafe Supper

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise.

Yield: 8 servings

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar

Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

Directions

Spicy Olive Relish Mayonnaise:

Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Muffuletta:

1. Heat the grill to high or the grill pan over high heat.

2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.

3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.

4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Courtesy of Bobby Flay for Hellmann's® and Best Foods®

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Burger Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Burger.

Cooking Time 20 minutes

Ingredients (serves 4)

500g chicken mince
70g (1 cup) fresh (made from day-old bread) breadcrumbs
2 tbs mild curry paste
Salt & freshly ground black pepper
1 Lebanese cucumber
1 carrot, peeled
1/4 cup loosely packed fresh coriander leaves
1 1/2 tsp ground turmeric
1/2 tsp ground cumin
130g (1/2 cup) skim natural yoghurt
4 mixed grain bread rolls, split, toasted
90g (1/4 cup) mango chutney
1 cup watercress sprigs, washed, dried

Method

1. Combine the chicken, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.
  
2. Use a vegetable peeler to slice the cucumber and carrot lengthways into thin ribbons. Place in a bowl with the coriander and gently toss to combine. Set aside.
  
3. Heat a large non-stick frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer to a small bowl. Add the yoghurt and stir to combine.
  
4. Cook the patties in the same pan for 3-4 minutes each side or until golden brown and cooked through. Remove from heat.
  
5. Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress, patties and cucumber mixture. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.

Source
Good Taste - February 2005, Page 33
Recipe by Sarah Hobbs

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Save and Share Indian Chicken Burger Recipe

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