This Burger is my all time favorite chicken burger and of course I can only order it from Red Robin. If you haven’t already read my family and I aren’t the biggest fans of that restaurant. We do have our favorite things to order but there’s just so many better places to go to eat where we live. Since that is the case for us I’ve decided to recreate our favorite dishes, so we can enjoy them at home. I got my inspiration for these burgers from hungry-gril.com, she recreated the recipe based on trying to cut calories and being healthier, so me being me I changed it up a little.
First start off by making the balsamic vegetable topping. Dice up one roma tomato.
Cut a thick slice of onion and dice it up.
Mince 2 cloves garlic.
Place the tomato, onion, and garlic in a bowl.
Put about a tablespoon of balsamic vinegar in the bowl, and mix until everything is evenly coated.
Next we will be making the pesto sauce that goes on both pieces of the ciabatta bread. In another bowl place one packet of pesto sauce (I found on the spice isle with all the other packets), put in a couple tablespoons of water and give it a good whisk. Place in the microwave for about 10 seconds and give it a good whisk again, and repeat one more time.
Add 2 tablespoons of olive oil and about 1/2 cup of mayonnaise.
Whisk everything together and set aside.
In a large pan heat up some oil on medium high heat.
Slice two chicken breasts in half and place them in the pan. Once I put the chicken in the pan that’s when I started cooking French fries, and yes they are store bought.
When cooking the chicken be sure to flip them over every couple of minutes or so, so you don’t burn them.
When the chicken is almost done cooking place the ciabatta bread in the toaster for a couple of minutes, so they can get golden brown. Once toasted spread a nice layer of the pesto sauce on both sides of the bun.
Add a small handful of lettuce.
Place your chicken breast, and vegetable topping on top and close the bun.
Serve with a side of French fries, campfire sauce and if you choose a nice cold beer. I hope you enjoy this delicious burger as much as the boys and I did.
1 roma tomato, diced
1 thick slice of white onion, diced
2 garlic cloves, minced
1 tablespoon balsamic vinegar
Pesto sauce packet
1/2 cup mayonnaise
2 tablespoons olive oil
2 chicken breasts, cut in halves
Salt and pepper
First start by making the balsamic vegetable topping. Dice up one roma tomato, cut one thick slice on onion and dice it up, mince two cloves garlic, and place everything in a small bowl. Add a tablespoon of balsamic vinegar and mix until everything is evenly coated, set aside. Next make the pesto sauce by placing one packet of pesto mix with about 1/8 cup of water and give a good whisk. Microwave for 10 seconds and whisk again, repeat this one more time then set aside as well. Heat a pan with oil over medium high heat. Slice chicken breasts in half and place in the pan. Salt and pepper both sides being sure to turn the chicken every couple of minutes to prevent from burning or over cooking them. When the chicken is almost done cooking place the ciabatta bun in the toaster until it’s golden brown. Add a nice layer of pesto sauce to both sides of the bun and place a small handful of lettuce on the bottom part of the bun. Once the chicken is done cooking place a slice of provolone cheese on each breast and allow to melt. Transfer a piece of chicken to the bun and place a couple spoonful’s of the balsamic vegetable mixture on top then place the top of the bun on the burger. Serve hot.