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2 skinless chicken breasts, halved lengthways

2 tsp olive oil

juice 1 lemon

4 gluten free bread rolls, cut in half

3 tbsp mayo

2 hard-boiled eggs, sliced

1 Little Gem lettuce, chopped

punnet of salad cress, snipped

25g Parmesan, shaved


Heat a griddle pan over a high heat until smoking hot. While it’s heating up, put the chicken pieces between 2 pieces of baking parchment and bash with a rolling pin to flatten. Unwrap the chicken and brush the pieces with olive oil.

Cook the chicken on the griddle pan until cooked through, turning once – this should take about 10 mins. Transfer the chicken to a plate, pour over a little of the lemon juice and season.

Put the rolls on the griddle pan, cut- side down, to lightly toast them. In a small bowl, stir together the mayo and remaining lemon juice. Build your burgers with the chicken, egg slices, lettuce, a dollop of the mayo mixture, the cress and Parmesan shavings.

Recipe adapted from: Good Food

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