FOUR CHICKEN BREAST FILLETS, TWO MEALS
JUICY CHICKEN BURGER STACKS with BRINJALS
SERVES 4 / PREPARATION: 20 MIN / COOKING: 20-25 MIN
We give the burgers more body with lightly spiced brinjal rounds. For extra crunch, stack fried onion rings on the burgers.
BRINJAL
› 45ml (3T) olive oil
› 2 large brinjals, sliced into rounds
› pinch each of ground cumin and ground coriander
› salt
CHICKEN
› 2 chicken breast fillets
› 15ml (1T) chicken spice
› freshly ground pepper
› juice of 1 lemon
› olive oil for shallow-frying
BURGERS
› 4 burger rolls, halved horizontally
› butter
› 60ml (¼c) smooth cream cheese or cottage cheese
› ½ cucumber, sliced
› lettuce leaves of your choice
Preheat the oven to 200°C. Grease a large baking sheet well with non-stick spray.
1 Brinjal Drizzle the oil over both sides of the brinjal rounds and arrange in a single layer on the prepared baking sheet. Season with the cumin, coriander and salt.
2 Roast the brinjals for 10 minutes. Turn the rounds over and roast for another 5-10 minutes or until soft and done. Remove from the oven and set aside, 3 Chicken Slice each fillet in half and flatten with the palm of your hand (or a meat mallet). Season the pieces on both sides with the chicken spice and pepper. Drizzle the lemon juice over.
Heat a little oil in
