Italian pesto chicken burger
Raw chicken burger
Fat free mayonnaise
Reduced-fat pesto sauce
Shredded part-skim mozzarella cheese
Light hamburger bun(s)
2 item(s), toasted
2 leaf/leaves, large, romaine
Roasted red peppers (packed in water)
½ cup(s), well drained, chopped
- Combine mayonnaise and pesto in a small bowl. Cover and refrigerate until chicken burgers are ready.
- Season frozen burgers with salt and pepper. Spray pan or outdoor grill with cooking spray and preheat to medium-high. Cook frozen chicken burgers, turning occasionally, until internal temperature reaches 165°F (about 15 minutes).
- Top burgers with cheese to melt.
- Spread buns with mayonnaise-pesto mixture and layer with romaine lettuce leaves. Top each with a burger and roasted peppers.