Chicken & 'Nduja Parmigiana Burger With Caprese Salad

Directions

1. Preheat the oven to 220°C/200°C (fan)/gas 7. Remove the chicken from the fridge and let it air. Cover each chicken breast portion in cling film and bash with a rolling pin until flattened to approx. 1cm thickness. Add a splash of milk to a shallow bowl. Place 2 tbsp flour on a plate. Combine panko breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper on another plate. Coat the flattened chicken in the flour, tap off the excess, then dip in the milk. Firmly press into the seasoned breadcrumbs to coat evenly.

2. Place the coated chicken on one side of a baking paper-lined tray. Bake in the oven for 25 minutes or until the chicken is cooked through (no pink meat!).

3. Meanwhile, boil half a kettle of water. Chop the potatoes (skins on) into fries. Spread the fries on a baking tray. Drizzle with vegetable oil and season with salt and pepper. Bake in the oven for 20-25 minutes or until golden and crisp.

4. While everything is baking, peel and finely chop (or grate) the garlic. In a bowl, combine the chopped garlic, tomato paste, dried oregano, 'Nduja, and half of the balsamic vinegar with 1 tbsp boiled water. Season with a pinch of salt and mix well.

5. Drain the mozzarella and pat dry with kitchen paper. Slice into rounds. Halve the avocado lengthways, remove the stone, scoop out the flesh, and slice finely.

6. Chop half the basil finely, including the stalks. Keep the remaining basil leaves whole. In a bowl, mix the chopped basil with the mayonnaise and 1 tbsp cold water.

7. After 25 minutes, remove the chicken from the oven. Spoon the 'Nduja tomato sauce over the chicken and top with mozzarella rounds. Return to the oven for 6-7 minutes or until the mozzarella has melted. Add the brioche halves to the tray, cut side up, and toast in the oven for the final 3-4 minutes. To build the burgers, spread the basil mayo on the toasted brioche bases. Top with the chicken & 'Nduja parmigiana and cover with the brioche lids. Serve with the fries on the side.
   

8. Slice the tomato into rounds. On a plate, arrange the sliced avocado, tomato rounds, remaining mozzarella slices, and whole basil leaves. Drizzle with the remaining balsamic vinegar.