Parmesan Chicken Burgers with Balsamic Tomatoes, Garlic Mayonnaise and Lemon and Thyme Sweet Potato Wedges

Parmesan Chicken Burgers with Balsamic Tomatoes,
Garlic Mayonnaise and Lemon Thyme Sweet Potato Wedges

When we are in-between seasons with one foot lightly in heart-warming soul-satisfying dishes and one foot skipping into Spring it is hard to determine when one season begins and one season ends in the kitchen. We are dreaming of markets overflowing with fresh produce but this is still a pipe dream in early March in the "Great White North."

Enter todays dish with crispy breadcrumb encrusted chicken, lightly sautéed tomatoes with balsamic vinegar and a dollop of garlic mayonnaise to tantalize the taste buds. Serve it with a side of heart-healthy roasted sweet potatoes and the stage is set.

**Parmesan Chicken Burgers with Balsamic Tomatoes and Garlic Mayonnaise**

2 cups (500 ml) fresh breadcrumbs

¼ cup (60 ml) chopped parsley

50 g Parmesan cheese, grated

salt and freshly milled pepper

4 chicken breast fillets, flattened and seasoned

½ cup (125 ml) seasoned flour

2 eggs, beaten

Balsamic Tomatoes

olive oil

250 g rosa tomatoes

1 tablespoon (15 ml) balsamic vinegar

1 teaspoon(5 ml) sugar

4 Portuguese rolls

fresh arugula

Parmesan shavings

Garlic Mayonnaise (recipe below)

Mix the crumbs, parsley, cheese and seasoning together. Coat the chicken breasts in flour followed by the beaten egg and lastly the crumb mixture. Put into the fridge while preparing the tomatoes and potato wedges.


To make balsamic tomatoes -  In a non-stick pan, heat a little olive oil and add the tomatoes, vinegar and sugar. Sauté until soft and slightly charred. Remove from the pan and keep to one side.


In the same pan, heat some more oil and fry the chicken breasts for 4 minutes on each side.


Serve on a roll with arugula, balsamic tomatoes, garlic mayonnaise and Parmesan shavings, with Sweet Potato Wedges on the side.

**Lemon and Thyme Sweet Potato Wedges**

4 small sweet potatoes
olive oil
zest of 1 lemon
fresh thyme
salt and freshly milled pepper


Preheat the oven to 200 °C.


Boil the potatoes in salted water until just tender. Do not overcook. Dry the potatoes and cut into wedges. Place in a baking tray and drizzle with olive oil. Season the wedges with lemon zest, thyme, salt and pepper and roast for 30–40 minutes.


Serves 4


**Garlic Mayonnaise**


1 egg yolk, or whole egg
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
Add 2 or move (or up to 8) garlic cloves, to taste
1 tablespoon lemon juice, sherry or white wine vinegar
1 cup neutral oil, like grape seed or corn or extra virgin olive oil or a combination


Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream.  When an emulsion forms you can add it a little faster.  Taste and adjust seasoning if necessary.

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