Chicken and egg burgers
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless chicken breast
600 g, (buy 4 x 150g fillets)
Fresh rosemary
1 tsp, finely chopped
Rye sourdough bread roll
4 whole, (4 x 80g) split, toasted
Dijon mustard
1 tbs
Butter lettuce
40 g, (use 4 leaves of lettuce)
Radish
4 individual, thinly sliced
Lebanese cucumber
½ medium, thinly sliced
Boiled egg(s)
4 medium, peeled, sliced
Snowpea sprouts
1 cup(s), (50g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Season chicken with salt and pepper and sprinkle with rosemary. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3 minutes each side or until golden and cooked through.
2
Spread roll bases with mustard. Top with lettuce, radish, cucumber, chicken and egg. Sprinkle with sprouts and cover with roll tops to enclose burgers.
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