2 small skinless chicken breasts
Salt and pepper to taste
1 container of Fontaine Santé Roasted Red Pepper Hummus
1 1/2 cups panko breadcrumbs
1 package halloumi (160g), cut into 8 slices
4 hamburger buns
1 large tomato cut into slices
4 romaine lettuce leaves
Butterfly the chicken breasts (cut in half, horizontally). Season the cutlets with salt and pepper.
Prepare 2 deep plates. Place half the hummus in the first one. Place the breadcrumbs in the second one.
Coat the cutlets with the hummus first, then the breadcrumbs.
Preheat the air fryer to 205 °C (400 °F).
Once preheated, place the cutlets into the fryer basket, then spray with oil.
Cook for 6 minutes on each side or until the chicken is fully cooked and the breadcrumbs are crispy.
Meanwhile, heat a non-stick frying pan over low-medium heat. Brown the halloumi slices for 1 minute on each side. Remove from the pan and set aside on a plate.
In the same frying pan, brown the inside of the hamburger buns for 30 seconds.
To assemble, spread the remaining hummus on the bottom bun. Top with the crispy chicken, halloumi, tomato and lettuce. Close with the tops of the buns.