These chicken burgers with oven crisps are a great recipe to get the kids interested in cooking. Made using free range chicken breasts, Swiss cheese slices, aioli, semi sundried tomatoes and Sonoma’s burger buns… Along with a side of the best oven crisps you will make. It really couldn’t be any easier.

30 Minutes. A Family Favourite.

Serves 2.

4 x 100g (free range) chicken breast
1 sachet aioli 
2 slices swiss cheese
2 burger buns
8 semi sundried tomatoes
40g rocket
2 desiree potatoes (500g)

Preheat oven & prepare chicken
Preheat oven to 200ºC on fan bake. Season chicken with a drizzle of olive oil, salt and pepper on both sides. Set aside.

Cook potato chips
Cut potatoes into 0.5 cm slices. Place a single layer on a lined baking tray. Drizzle with olive oil, season with salt and pepper. Place in the oven on middle rack and cook for 25 minutes until golden and crisp.

Cook chicken & prepare ingredients 
Heat a lightly oiled pan to medium heat. Add chicken escalope’s and cook for 2 – 3 minutes each side. Place a slice of cheese on half of the chicken pieces. Remove pan from the heat and rest for 2 minutes. Roughly chop the semi sundries tomatoes.

Bake buns and make burger
Slice buns in half and place in the oven on top rack with the inside of buns facing up for 2 - 4 minutes until lightly toasted. Spread aioli over both buns and top with tomatoes. Layer with chicken, rocket then salt and pepper.

To serve
Plate burger with chips.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

July 21, 2016 by Timothy Ryder
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