Dinner

Italian-Style Chicken Burger with Polenta Chips Recipe

Name: Italian-Style Chicken Burger with Polenta Chips Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Italian
Ingredients: 500g pack ready-cooked polenta; 2 tbsp olive oil; 2 chicken breasts; 25g dried breadcrumbs; 25g Parmesan cheese, grated; 125g ball mozzarella, sliced; 4 ciabatta or burger buns, lightly toasted; Salad leaves; SunBlush tomatoes; Fresh basil pesto

ByBen Miller November 10, 2025November 10, 2025

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Introduction

This Italian-style chicken burger with crispy polenta chips brings a fresh twist to a classic favorite. Layered with melted mozzarella, parmesan-crusted chicken, and vibrant fresh pesto, it’s a delicious and satisfying meal perfect for any day of the week.

Two sandwiches are placed on a wooden board over a white marbled surface. Each sandwich has three layers: the bottom layer is a soft white ciabatta bread piece, topped with fresh green lettuce leaves and slices of roasted red peppers. Above that, there is a thick, golden-brown fried round patty, covered with a drizzle of bright green herb sauce. The sandwiches are closed with the top halves of the ciabatta bread. Behind the sandwiches, there is a clear glass cup filled with thick, golden-yellow fries. A woman's hand is holding one sandwich on the left side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g pack ready-cooked polenta
2 tbsp olive oil
2 chicken breasts
25g dried breadcrumbs
25g parmesan
125g ball mozzarella
4 ciabatta or burger buns, lightly toasted
Salad leaves, to serve
SunBlush tomatoes, to serve
Fresh basil pesto, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Cut the polenta into thick chips and rub them all over with a little olive oil. Spread the chips out over a baking sheet and bake for about 20 minutes until golden and crisp.
Step 2: Meanwhile, cut each chicken breast in half and lightly flatten them using a rolling pin or a heavy can. Rub them with olive oil.
Step 3: On a plate, mix the dried breadcrumbs and parmesan. Dip each chicken piece into the mixture to coat thoroughly.
Step 4: Place the coated chicken pieces on a separate baking sheet and cook in the oven for 10-12 minutes until they are crisp and cooked through.
Step 5: Slice the mozzarella and place a slice on top of each chicken piece. Return to the oven for a few minutes until the cheese begins to melt.
Step 6: Assemble the burgers by placing the chicken on toasted buns. Add salad leaves, SunBlush tomatoes, and a dollop of fresh basil pesto. Serve alongside the golden polenta chips.

Tips & Variations

For extra flavor, marinate the chicken briefly in olive oil, garlic, and Italian herbs before coating.
Try swapping mozzarella for provolone or fontina for a different cheese twist.
Add a handful of rocket or arugula for a peppery bite.
Use gluten-free breadcrumbs if you need a gluten-free option.

Storage

Store any leftover chicken burgers and polenta chips separately in airtight containers in the refrigerator for up to 2 days. Reheat the chips in an oven or air fryer to retain their crispiness, and warm the chicken gently in the oven to melt the cheese again. Avoid microwaving to keep textures optimal.

How to Serve

Two ciabatta sandwiches sit on a wooden cutting board over a white marbled surface. Each sandwich has three layers visible inside: a base layer of fresh green lettuce and arugula, a middle layer of golden-brown grilled chicken, and a top layer of bright green pesto sauce with red roasted pepper pieces. The sandwich bread is pale beige with a soft, poofy texture. Behind the sandwiches, there is a clear glass filled with golden, crispy fries and white paper inside the glass. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh polenta instead of pre-cooked?

Pre-cooked polenta works best for making chips since it holds its shape. If using fresh polenta, chill it thoroughly until firm before cutting and baking.