Parmesan chicken burgers with butternut squash chips
1 whole, medium, cut into skinny chips
Calorie controlled cooking spray
4 medium, finely chopped
2 clove(s), crushed
½ zest(s) of 1
25 g, grated
Chicken breast mince, raw
Brown Sandwich Thins
2 large, sliced
1 individual, litte gem, shredded
Reduced Fat Mayonnaise
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the butternut squash chips on a large baking tray in a single layer, mist with cooking spray, season and toss to mix. Bake for 35 minutes until crisp, shaking the tray occasionally.
- Meanwhile, spray a nonstick frying pan with the cooking spray and fry the shallots and garlic for 3 minutes to soften, without browning.
- Combine the breadcrumbs, milk, lemon zest, Parmesan, shallots and garlic, then mix with the chicken mince. Season to taste. Shape into two/four large burgers and preheat the grill.
- Spray the burgers with the cooking spray and grill for 12–15 until cooked through, turning halfway.
- Lightly toast the sandwich thins and split them open. Add some tomato, lettuce, a burger and a dollop of mayonnaise. Serve immediately with the butternut squash chips.