4 small chicken breasts (skinless and boneless)
2 tbsp HP BBQ sauce
Generous pinch of dried chilli flakes
Salt and freshly ground black pepper
4 seeded burger buns, split
4 slices Leerdammer Toastie & Burger
Mixed leaves, sliced tomatoes
red onion and dill pickles, to serve
- Serves: 4
- Preheat the barbecue or grill.
- Put the chicken breasts between sheets of cling film,
spaced apart, and use a rolling pin to beat them out
to an even thickness (helping them to cook evenly).
Place in a shallow dish and add the HP sauce and
chilli flakes, turning them to coat. Season with a little
salt and pepper.
- Cook the chicken on the barbecue or under the grill
for 8-10 minutes, turning once. Make sure that the
chicken is thoroughly cooked by testing the thickest
part with a sharp knife – the juices should run clear.
If there are any traces of pink, cook for a few more
minutes and test again with a clean knife.
- Toast the cut sides of the burger buns. Top with
mixed leaves and sliced tomatoes. Arrange the
chicken on top and place a slice of Leerdammer
Toastie & Burger onto each one. Finish off with
sliced red onion and dill pickle.
On the side: Make a sweetcorn relish with 100g
sweetcorn kernels, 3 tbsp sweet chilli sauce, 3
finely chopped spring onions and a little finely