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Chicken Burger

Yields1 Serving

A CHICKEN BURGER as BIG AS YOUR HEAD...

 2 large Chicken Breast
 1 large Camembert Cheese
 3-4 rashes Middle Bacon
 1 large Bread Cob
 1 packet of Mrs Rogers Southern Fried Chicken Coating
 1 cup Milk
 1 tbsp Lemon Juice
Sauce
 0.75 cup Maple Syrup
 1 tsp Mrs Rogers Southern Style Chicken Blend
 1 tsp Mrs Rogers Sea Salt Iodised Medium Grinder
1

Wrap the camembert cheese in the bacon and hold with toothpicks. Grill the bacon until the fat is crispy. Place the cheese in the freezer for ½ hour.

2

While the cheese is cooling, in a pot mix the maple syrup, Southern Style Chicken blend (not to be confused with our new coating) and salt and bring to the boil over a medium heat. Boil for 3-4 minutes until the sauce becomes thick. Place to the side to cool slightly.

3

Cut each chicken breast in half and place between 2 layers of cling wrap. Flatten the chicken until approximately 2-3cm thick. Place the chicken breasts next to each other and hold with toothpicks. Place the cheese wrapped in bacon in the centre and wrap the chicken around, securing with toothpicks. (Note: remember to count how many toothpicks you use so that you know how many to remove.)

4

Combine the milk and lemon juice together. Dip the chicken parcel into the mixture on both sides, making sure the milk covers the breast. Dip the breast into the Mrs Rogers Southern Style Chicken Coating, making sure the entire parcel is covered.

5

Deep fry the chicken parcel for approximately 12-15 minutes until the coating is golden and the chicken juices run clear. (You can oven-bake the chicken if you wish. Just drizzle with a little rice bran oil and cook for approximately 30-40 minutes.)

6

Once the chicken is cooked, cut the cob and layer the chicken parcel and drizzle with the maple sauce. You may wish to add coleslaw. Cut and serve.