180g block Monterey Jack cheese
500g packet frozen onion rings
4 large brioche burger buns, split, toasted
2/3 cup burger sauce
Butter lettuce leaves and bread and butter cucumber slices, to serve
2 chicken breast fillets (500g), trimmed
2 tablespoons barbecue sauce
170g bag barbecue-flavoured crinkle cut potato crisps
¼ cup plain flour
Cooking olive oil spray
Cut cheese into 16 thin slices, reserving remaining for another use.
To make crumbed chicken, cut each fillet diagonally in half crossways.
Whisk egg with sauce in a shallow dish. Pierce a small hole in potato crisp bag to release air. Using a rolling pin, crush crisps into small crumbs. Place in a shallow dish.
Dust chicken in flour seasoned with salt and pepper, shaking away excess. One at a time, dip in egg mixture, then toss in crumbs, pressing on to coat.
Spray a large oven tray with oil. Arrange chicken over tray. Spray with oil.
Cook in a hot oven (200C) for 17 minutes. Remove. Place four cheese slices on each chicken half. Return to oven. Cook for 2 to 3 minutes, or until melted and chicken is cooked through.
Meanwhile, place onion rings in a single layer on a large oven tray.
Cook in same hot oven (200C), turning halfway, for about 18 minutes, or until golden.
To assemble, spread half the sauce over the base of buns. Top with lettuce, chicken, pickles and half the onion rings. Dollop with remaining sauce. Replace tops. Serve with remaining onion rings.
TIP! Burger sauce is available from most supermarkets. Cook chicken and onions rings at the same time so both are ready to serve.