Combine all the spices and mix well.

Take the two chicken breasts, brush them with extra virgin olive oil and flavour them with the spice mix.

Place them on a baking tray and refrigerate for at least 4 hours. Once the resting time is over, place the chicken breasts with all the marinade liquid on a baking tray covered with baking paper and seal with aluminum foil.

Place in a preheated oven at 150° for approximately 3 hours. Once the cooking time is up, try piercing the meat with a fork to see if it is well cooked, then place the pan close to the top heating element and brown the chicken for 20 minutes until a crust forms.

Remove the chicken from the oven, place it on a cutting board and shred it using two forks.

Recover all the cooking liquid and pour it over the strips, mix everything very well.

Cut the mini burgers in half, fill the bottom half with the chicken strips, spread the top half with a generous amount of Igor’s Gorgonzola Dolce, close the buns and decorate with a few fresh basil leaves.

8 mini burger buns
Igor’s Sweet Gorgonzola
2 chicken breasts
2 tablespoons salt
2 tablespoons brown sugar
2 tablespoons sweet paprika
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons mustard
2 tablespoons extra virgin olive oil
Fresh basil