Chicken and blue cheese burger

Ingredients

• 8 slices of IQF Blue cheese
• 4 sesame-seed or plain burger buns
• 1 large red onion
• 2 small tomatoes
• 8 leaves of salad, such as lollo biondo or escarole
• 4 chicken breasts, (about 80-100 g each)
• 3 tbsp plain flour
• 1 egg, beaten
• 120 g of golden breadcrumbs
• 100 g of ready-to-use tartare sauce

Peel and mince the red onion.
Rinse the tomatoes, scoop out the insides then cut them into thin slices.
Bread the chicken breasts one by one by dipping each side first in flour, then in beaten egg.
Let the excess egg drip off, then dip them in breadcrumbs to coat.
Place them on a baking paper-lined oven tray.
Place 2 slices of IQF Blue Cheese in a cross on each chicken breast, then bake for around 6 mins.
Slice the burger buns in half and toast until golden-brown, around 2 mins.
Then start putting the burger together, spreading the tartare sauce on the bottom bun.
Add a leaf of salad.
Place a few slices of tomato and red onion on top.
Prepare the other bottom buns in the same way.
When you take the cheesy breaded chicken breasts out of the oven, place them on top of the salad-covered bottom buns and season with salt and pepper.
Top with a leaf of salad and 2 slices of red onion, then close the bun.
Serve immediately.