Combine the ground chicken, sun-dried tomato, basil, shallot, salt, and pepper in a large mixing bowl and mix thoroughly with your hands.
Divide the mixture into 4 equal portions and roll each portion into a ball shape.
Form each ball shape into a patty and press the center lightly with your thumb to create a small well. (This helps the patty keep the shape and not plump when cooked)
Place the patties on a grill, well side up and cook approximately 5 minutes on each side and until the internal temperature is 165ᵒF.
While the burgers are cooking, put the prosciutto and olive oil in a sauté pan until the prosciutto is browned. Turn off the heat and add provolone slices on top of the prosciutto and cover the pan until the cheese is melted.
Place the arugula in a bowl and add olive oil, salt, and pepper to taste. Toss gently and set aside.
Brush the top and bottom buns with olive oil and grill them cut side down to quickly toast up
In a large pot with an appropriate thermometer or a tabletop fryer, heat your oil to 275ᵒF and add the potatoes. Cook the potatoes until they just begin to brown. Drain on a paper towel and refrigerate or freeze in a gallon freezer bag if you plan to use another day.
While the potatoes are cooling heat your oil to 375ᵒF and fry a second time until they are golden brown and crispy.
Toss with oregano, salt, pepper, and parmesan and serve immediately. Do not cover.
Place the bottom bun down on the plate and then place the following items in ascending order: chicken burger; prosciutto and cheese; dressed arugula and top bun.
Serve the fries next to the burger or on the side and enjoy!
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