Mediterranean-style burger with honey-glazed chicken breast fillet

Ingredients for 2 servings:

• 2 ciabatta rolls
• 2 chicken breast fillets
• 1 tbsp, heaped honey
• 2 tbsp, levelled sugar, brown
• 3 tbsp tomato ketchup
• 2 tbsp vinegar (lemon vinegar works well)
• salt and pepper
• chili powder
• Garlic to taste, freshly chopped or powdered
• 4 tbsp aioli
• 2 tbsp pesto rosso
• 2 handfuls of mixed salad, e.g. with carrots, radicchio, frisee etc.
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

This burger gets a very special taste from the chicken breast fillet

First, make the glaze for the chicken breast fillets. Dissolve the sugar in a small saucepan. Deglaze with vinegar, reduce the heat, add the remaining ingredients (honey and tomato ketchup), and simmer over low heat for about 5 minutes. Season with salt, pepper, chili, and garlic, if desired. The sauce should be slightly thick. When it’s thick, pour the sauce into a bowl or similar, let it cool slightly, then add the chicken breast fillets, cover all over with the sauce, and let it simmer. This can also be done a few hours in advance. Trim and wash the lettuce, and cut or tear into strips or pieces. Heat a pan with oil and fry the chicken breast fillets on both sides until crispy. Fry slowly and only at medium heat, as the sugar caramelizes, forming a light crust. Brush the chicken breast fillets with a little of the sauce every now and then to create a moist yet crispy crust. Then remove from the pan, let rest for a few minutes, and then cut into strips. Assemble the burgers as follows: Cut the ciabatta buns in half, spread a tablespoon of aioli on the bottom half, top with lettuce, and add another tablespoon of aioli. Then place a sliced ​​chicken breast fillet on top, and then top with a tablespoon of Pesto Roso. Place the top half of the ciabatta bun on top, and enjoy!