CHICKEN BURGER


SERVING
Serves 4

PREP TIME
45 minutes

COOK TIME
30 minutes

SERVING
Serves 4

PREP TIME
45 minutes

COOK TIME
30 minutes
- 400g jar PEPPADEW® Hot or Mild Mango Atchar with Piquanté Peppers
- 8 Chicken Breasts
- Salt and Pepper
- Olive Oil
- 1 Pineapple, peeled and sliced
- 4 Rolls
- Butter
- 2 Tomatoes, sliced
- 4 Lettuce leaves
Mint Raita:
- 300 ml Greek Yogurt
- 2 tsp Mint Sauce
Method
- Mix the mint sauce and yogurt together in a small bowl.
- Place each chicken breast between two sheets of clingfilm and flatten them out using a rolling pin so they are all of an even thickness.
- Brush them with olive oil and season with salt and pepper.
- Braai or fry the breasts in a non-stick pan over medium heat, turning every 2 minutes, until they are cooked through and nicely browned.
- Brush 4 slices of pineapple with olive oil before braaing or frying them on medium-high heat until caramelised on both sides.
- Slice each of the rolls in half and butter both halves.
- Smear a spoonful of atchar onto the bottom half of each roll.
- Top with the first chicken breast, followed by lettuce, mint raita, a slice of pineapple, a second chicken breast and slices of tomato.
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