Chicken and egg burgers

Name: Chicken and egg burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 600 g Skinless chicken breast (buy 4 x 150g fillets); 1 tsp Fresh rosemary finely chopped; 4 whole Rye sourdough bread roll (4 x 80g) split, toasted; 1 tbs Dijon mustard; 40 g Butter lettuce (use 4 leaves of lettuce); 4 individual Radish thinly sliced; 0.5 medium Lebanese cucumber thinly sliced; 4 medium Boiled egg(s) peeled, sliced; 1 cup(s) Snowpea sprouts (50g); 1 x 3 second spray(s) Oil spray

5 - 9

PersonalPoints™ per serving

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

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

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.
Spread roll bases with mustard. Top with lettuce, radish, cucumber, chicken and egg. Sprinkle with sprouts and cover with roll tops to enclose burgers.

Chicken and egg burgers

Ingredients

Instructions

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