This is a perfect homemade burger. I love the flavour and the crunch of it. Together with the creamy smashed avocado, it’s a real winner. If it’s just you or your have friends over, it’s simple to cook so you don’t have to spend long in the kitchen. Perfect for a Friday night in.

Serves: 2

Preparation: 15 mins

Cooking: 40 Mins

Ingredients

2 x tbsp olive oil

2 x chicken breasts

1 tbsp cajan spice mix

1 tbsp flour

1 egg

100g breadcrumbs

2 x ciabatta baps

2 small sweet potatoes

2 tsp paprika

1 x avocado

Method

Heat the oven to 200 degrees. Slice the sweet potatoes into wedges, drizzle with olive oil and the paprika. Spread onto baking tin and roast in oven for 40 mins until soft in the middle.

Use a rolling pin to bash and flatten the chicken breasts. Whisk one egg in a small bowl, put flour and 100g breadcrumbs on two separate plates. Sprinkle the cajan spice mix over the chicken breasts. Now dip each chicken breast first in the flour, then the egg shaking off any extra and finally cover in breadcrumbs.

Heat a large frying pan with 1 tbsp of olive oil. Place the chicken breasts in for 2 and a half minutes each side till they are browned. Then remove and place on oven tray and put in the oven for roughly 20 minutes or until cooked through and juices run clear.

To assemble lightly toast the ciabatta baps, smash the avocado and place that on each of the baps. I like to add some salad and a sliced tomato. Then place the crispy chicken breast on top. Serve with the paprika spiced wedges. Enjoy.