Burgers suprêmes au poulet grillé
with Mango Salad
Bring on the long weekend with a show-stopping, mouth-watering brie-topped chicken burger. And don't overlook the juicy mango salad. It's bound to become a part of your summer repertoire!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Oignon rouge
1 pièce(s)
Mangue
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
113 g
Mélange roquette et épinards
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
125 g
Brie
(Contient Lait)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
½ cc
Sucre*
3 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Cut four sections off nectarine, avoiding the pit. Cut the brie into 1/4-inch slices. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon, in top of oven, until crispy and cooked through, 22-24 min. **
Whisk together the vinegar, 1/2 tsp sugar and 2 tbsp oil in a large bowl (dbl all for 4ppl). Season with salt and pepper and set aside. Stir together the mayo and mustard in a small bowl. Set aside.
Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1-inch intact on the other end. Open up chicken like a book. Drizzle over 1 tbsp oil (dbl for 4ppl) and season all over with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl). Stir until melted, then add nectarines and sprinkle over 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until golden-brown, 2-3 min. Transfer the nectarines to a plate and set aside.
Re-heat the large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden, 2-3 min per side. Transfer chicken to another baking sheet. Roast, in middle of oven, until cooked through, 6-8 min.**
When the chicken is almost cooked through, top with the brie slices to melt, 1-2 min. Add the nectarines and spring mix to the large bowl with the dressing. Toss to coat. Spread mayo mixture over the bun halves. Top bottom buns with chicken and bacon then top buns. Divide burgers between plates. Serve with nectarine salad.