Hey, pesto! We're giving burger night a fragrant update with pan-fried chicken sitting on a bun slathered in an easy-mix pesto mayo. We’ve pan-fried our chicken, but if the weather is agreeable, why not grill yours on the barbecue for a smokier flavour?
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm wedges. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) oil, salt and pepper. Roast for 25 minutes or until golden and tender. While sweet potato is roasting, continue with step 2.
Halve chicken horizontally to yield 2 thinner pieces. Heat a frypan over high heat. Season chicken with salt and pepper and drizzle with remaining oil. Cook for 3–4 minutes each side or until golden and cooked through.
Peel and finely dice eschalot. Place eschalot and red wine vinegar in a bowl and set aside to pickle slightly. Slice tomato and season with salt and pepper.
Add basil pesto and mayonnaise to the eschalot and stir to combine.
Heat a frypan over medium-high heat and toast buns, turning occasionally, for 2–3 minutes or until golden. Remove and set aside.
Spread bun bases with pesto mayo and top with tomato, chicken, rocket, parmesan and bun tops. Serve with sweet potato chips.