with balsamic roast potato chunks
Nothing beats a crispy crumbed chicken burger, but even with this being the case, the star of this recipe is actually the sauce. Bacon, cranberry chutney and zesty orange come together for a drizzle that's out-of-this-world delicious.
Allergens
Utensils
Tags
Potatoes
600 grams
Irish Chicken Breast
320 grams
Brioche Buns
2 unit(s)
Aioli
1 sachet(s)
Breadcrumbs
1 pack(s)
Irish Bacon Lardons
100 grams
Orange
1 unit(s)
Cranberry Chutney
1 sachet(s)
Onion
1 unit(s)
Balsamic Vinegar
1 sachet(s)
Thyme
5 grams
Egg
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional). Pop onto a large (lined) baking tray.
- Drizzle with oil and balsamic vinegar. Season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Place a hand flat on top of the chicken and slice through horizontally to make two thin steaks. Season with salt and pepper.
- Crack 1 egg (per 2P) into a medium bowl and whisk. Add the breadcrumbs to another bowl. Season with salt and pepper.
- Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Discard any excess egg.
- Return the pan to a high heat and add just enough oil to cover the bottom.
- Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Halve, peel and chop the onion into small pieces.
- Pick the thyme leaves and roughly chop (discard the stalks).
- Halve the orange.
- Meanwhile, place a pot over medium-high heat with a drizzle of oil.
- Add bacon, onion and thyme and fry until golden, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Add a good squeeze of orange juice and allow to evaporate. Stir in cranberry chutney and a knob of butter. Once melted, remove from the heat.
- Taste and season with salt, pepper and more orange juice if needed.
- When everything is almost ready, pop the brioche buns into the oven to warm through, 2-3 mins.
- Once warmed, spread a little aioli over the cut side of each bun.
- Divide crumbed chicken between base buns, drizzle over the cranberry sauce and close with top buns.
- Plate the potato chunks alongside.
- Use any remaining aioli for dipping.
4787
kJ
Energy (kJ)
1144
kcal
Energy (kcal)
40
g
Fat
9.6
g
of which saturates
136.4
g
Carbohydrate
30.4
g
of which sugars
10.5
g
Dietary Fiber
67.1
g
Protein
0
mg
Cholesterol
2.66
g
Salt
with balsamic roast potato chunks
with balsamic roast potato chunks
