EASY DOES IT

From breakfasts to snacks and casual dinners, Joe Wicks takes the stress out of home cooking with these tasty and straightforward recipes.

- Joe Wicks

Just look at this burger. I love everything about it. The chicken, mozzarella and pesto are a match made in heaven. Don’t skip this recipe, because I think it’s one of the best burgers I have ever created.

CHICKEN CAPRESE BURGERS

4 skinless chicken breasts

50g plain flour

1 tsp dried oregano

salt and freshly ground black pepper

1 egg

75g panko breadcrumbs

2 tbsp olive oil

TO SERVE

1 x 125g ball of mozzarella, drained

4 heaped tsp basil pesto

4 ciabatta rolls, halved

4 medium tomatoes, sliced

a handful of fresh rocket

Preheat the oven to 220°C and line a large baking tray with baking paper.

Take a large piece of baking paper, place a chicken breast on the left half of the paper and fold the right half of the paper over the top. Whack the chicken with the end of a rolling pin until it’s an even thickness all over. Set this chicken breast aside and repeat with the remaining chicken. Cut each breast in half so you have 8 smaller pieces in total.

Take three wide, shallow dishes. In one, mix the flour, dried oregano, a pinch of salt and a pinch of ground black pepper. In the second dish, mix the egg with a pinch of salt. In the third dish, place the panko breadcrumbs. Dip each chicken piece in the flour, the egg and finally the breadcrumbs, shaking off the excess. Place on to the lined baking tray, spacing them a few centimetres apart. Drizzle with half of the oil, then flip them all over and drizzle with the remaining oil.

Bake for 25-30 minutes, flipping them over halfway through the cooking time, until golden and crisp.