Ingredients

Step by step

1. Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side. Open out the breasts so they resemble butterflies. Brush all over with the olive oil and season with salt and black pepper.
2. Heat the barbecue for direct and indirect cooking (the coals heaped to one side), or preheat a griddle pan over a medium-high heat. Slice the burger buns horizontally in half, then spread a thin layer of Hellmann’s mayonnaise over the cut-sides. Lightly toast on the barbecue over the indirect heat, or on the griddle pan, until crisp and golden brown. Set aside.
3. Grill the butterflied chicken breasts for 5-6 minutes on each side on the barbecue over direct heat, or over a medium-high heat on the griddle pan.
4. Once cooked, top the chicken breasts with the sliced mozzarella, allowing it to melt. Generously spread Hellmann’s Garlic & Herb Sauce over the cut-sides of the toasted buns. Top the bun bases with half the rocket, followed by the grilled chicken, sun-dried tomatoes, red onion rings and remaining rocket. Sandwich with the bun ‘lids’ to serve.

Serve with

Homemade lemonade