We've upped the ante on this classic chicken burger with succulent chicken breast, lemon pepper spice and a rich garlic dipper— there's never a dull moment with this weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add sweet potato fries, 1 tbsp oil (dbl for 4 ppl) and half the Lemon-Pepper Seasoning to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
While sweet potato fries roast, cut tomatoes into 1/4-inch rounds. Thinly slice chives. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board. Cut straight through to the other end. (NOTE: You will have 4 pieces of chicken in total for 2 ppl, 8 pieces for 4 ppl.) Sprinkle with remaining Lemon-Pepper Seasoning and season with salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan! Cook in batches for 4 ppl, using 1 tbsp oil per batch!) Transfer to a plate. Set aside.
While chicken cooks, whisk together mayo and 1/8 tsp garlic puree (dbl for 4 ppl) in a small bowl. (NOTE: Reference garlic guide.)
Halve buns. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Spread half the garlic dipper on bottom buns. Top with lemon-pepper chicken, tomato slices, some spinach and top buns. Divide burgers and sweet potato fries between plates. Serve remaining garlic dipper on the side for dipping.