Open Caprese chicken burger
Skinless chicken breast
400 g, tenderloins, fat trimmed
88 g, (8x cherry bocconcini, drained, thinly sliced)
240 g, (4 x 60g bread rolls, split)
½ cup(s), plus extra to garnish
- Preheat grill on high. Line a baking tray with foil. Combine chicken and oil in a medium bowl. Arrange chicken, in a single layer, on prepared tray and grill for 2 minutes each side (see tip). Cut chicken into 1cm-thick slices and top evenly with bocconcini. Grill for 4 minutes or until bocconcini melts and chicken is cooked through. Transfer to a plate.
- Grill cut sides of rolls for 1–2 minutes or until toasted. Top each roll half with rocket, tomatoes and chicken. Top with basil and sprinkle with pepper to serve.