CHICKEN BURGERS

CHICKEN BURGERS

Serves 2

5 Syns per serving (but worth it), if using rolls as HEX's.

2 HEX size burger rolls
Either 1 skinless chicken breast or chicken mince
2 level tbsp. red pesto - 5 Syns

For the sauce.

2 tbsp. FF Greek yoghurt - I use 0% Total
2 level tbsp. red pesto - 5 Syns

Cut the chicken into four pieces and place in a food processor, along with 2 tbsp. of pesto. Blend until it looks like mince.
Shape into burger shapes, spray a frying pan with Frylight and cook over a medium heat for about 12 minutes, turning frequently.
For the sauce - mix the yoghurt and the remaining 2 tbsp. of pesto together.

Assemble the burgers by spreading half the pesto sauce on the base of the rolls, topping with salad leaves and thinly sliced tomato, then the burger, remaining sauce and the bread roll top! Enjoy!

I sometimes add some grilled bacon to this and, of course, you could use green pesto, if you prefer but don't forget to add an extra 2 Syns to the whole recipe.