Mexican Chicken Burger
A delicious Mexican Chicken Burger recipe taken the Quick After Work cookbook.
Skinless chicken breasts 2
Smoked paprika 1 tbsp
Chipotle sauce 1 tsp
Mayonnaise 2 tbsp
Streaky bacon 2 rashers
Brioche buns 2, halved
Guacamole 2 tbsp
Sweet potato chips and green salad to serve (optional)
Put the chicken between two sheets of cling film and use a rolling pin to beat it out to make it about twice the size and of an even thickness: this will help it to cook more quickly. Dust both sides of the chicken with paprika.
Heat a lightly oiled griddle pan over a medium heat and cook the chicken for about 5 minutes on each side until cooked through.
Meanwhile, stir the chipotle sauce into the mayonnaise.
When the chicken is cooked, remove it from the griddle pan and keep warm. Add the bacon to the pan. Place the cut sides of the baps on the pan to toast them. Turn the bacon to crisp it, and remove the baps when toasted.
Slice each chicken breast into two or three pieces. To serve, spoon some mayonnaise on the bottom half of each bun. Stack the chicken on top and spoon over the guacamole. Top each with a rasher of bacon. If you like, serve with sweet potato chips and green salad.