CHICKEN, MUSHROOM AND THYME BRUSCHETTA
- 4 chicken fillets, flatten and sprinkled with lime juice
- salt and freshly ground pepper
- oil and butter, for shallow frying in heavy pan
- 1 punnet fresh mushrooms, wiped clean and sliced
- fresh thyme sprigs
- 8 Ciabatta slices
- olive oil spray
- 100 ml mayonnaise, mixed with 30 ml basil pesto
Heat a heavy bottomed pan and pour just enough oil to cover the bottom and add a large blob of butter.
As soon as the butter has melted put the mushrooms in and strip the leaves off the thyme stalks and sprinkle over the mushrooms. Stir fry for a few minutes until the mushrooms gets a golden colour then scoop out with a slotted spoon.
Add more oil and butter if needed and put the chicken fillets in and fry turning until it’s cooked through. Season. Remove to a plate.
Spray one side of the ciabatta slices with olive oil and toast that side on sandwich press or in a dry pan until it’s golden and crispy. Remove and place on the serving plates with the toasted side down. Spread a bit of basil mayonnaise on that slice, add the chicken fillet on top, then the mushrooms and top with the other slice of ciabatta.
Garnish with a few sprigs of thyme and serve.
Photo and recipe by: Elsabie Templeton
