Mini Chicken Burgers with Confit Cherry Tomatoes and Pistachio and Truffle Pesto

Here's the recipe for delicious mini burgers with chicken breast, confit cherry tomatoes, and our pistachio and truffle pesto.

Ingredients:

• 2 chicken breasts
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• 4 mini hamburger buns
• Fresh rocket

For the confit tomatoes:

• 200g cherry tomatoes
• 1 tablespoon of sugar
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• Fresh oregano or thyme (optional)

To complete:

• 4 teaspoons of pistachio and truffle pesto

Preparation:

1. Preparing the Confit Cherry Tomatoes:

   • Preheat oven to 150°C.
   • Wash and cut the cherry tomatoes in half.
   • Place them on a baking tray lined with baking paper, cut side up.
   • Season with sugar, salt, pepper, and a drizzle of extra virgin olive oil. Add fresh oregano or thyme if desired.
   • Bake in the oven for about 1 hour and a half, until the tomatoes are wilted and caramelized.

2. Preparing the Grilled Chicken:

   • Cut the chicken breasts into thin slices.
   • Season the chicken slices with extra virgin olive oil, salt, and pepper.
   • Heat a grill or nonstick skillet over medium-high heat.
   • Grill the chicken slices for 2-3 minutes per side, until cooked through and golden brown.

3. Assembling the Mini Hamburgers:

   • Cut the mini burger buns in half and lightly toast them in a pan or on a grill.
   • Spread a teaspoon of pistachio and truffle pesto on each bottom half of the buns.
   • Place one or two slices of grilled chicken on top of the arugula, depending on the thickness of the slices.
   • Complete with some confit cherry tomatoes.
   • Close with the top half of the buns.