Serves 2
Directions
- 1Pat the chicken dry, then season with salt, black pepper, garlic granules and smoked paprika.
- 2Heat a non-stick pan over a medium heat, spray with oil and cook the chicken for 5–6 minutes per side until cooked through.
- 3Grill the bacon until very crispy, then cut each rasher in half.
- 4Melt the butter and stir through the garlic purée.
- 5Brush the garlic butter over one side of the chicken, flip and brush the other side, cooking for 20–30 seconds per side.
- 6Add the cheese to the chicken, cover the pan with a lid and allow it to melt over a low heat.
- 7Gently heat the cream cheese and milk until smooth, then season with garlic granules and salt.
- 8Toast the buns.
- 9Spread half the sauce on the base, add lettuce, chicken, bacon, remaining sauce and crispy onions.
- 10Top with the bun lid and serve.
Ingredients
- 2 x 120g chicken breast fillets, butterflied
- Salt
- black pepper
- 0.5 tsp garlic granules
- 0.5 tsp smoked paprika
- Olive oil spray
- 2 rashers streaky bacon
- 10 g lighter butter spread
- 0.5 tsp garlic purée
- 60 g light cream cheese
- 45 ml semi-skimmed milk
- 0.5 tsp garlic granules
- Salt
- 2 brioche burger buns
- 2 handfuls shredded lettuce
- 2 slices reduced-fat cheddar cheese
- 10 g crispy onions
Equipment
non-stick panlid
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