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| Photo: Open Chicken Sandwich Recipe |
This fancy flavour combination will take your open chicken sandwich to the next level !
Ingredients
2 slices thick sourdough
150g baked ricotta
2 x 200g Bannockburn Free Range Chicken breast fillets, split in half
2 teaspoons sumac
1 tablespoon extra virgin olive oil
Salt and pepper
4 field mushrooms, cut into large chunks
20g Butter
2 clove garlic
1 tablespoon olive oil
½ bunch parsley
1 tablespoon lemon juice
Salt and pepper
Method
Ingredients
2 slices thick sourdough
150g baked ricotta
2 x 200g Bannockburn Free Range Chicken breast fillets, split in half
2 teaspoons sumac
1 tablespoon extra virgin olive oil
Salt and pepper
4 field mushrooms, cut into large chunks
20g Butter
2 clove garlic
1 tablespoon olive oil
½ bunch parsley
1 tablespoon lemon juice
Salt and pepper
Method
- Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area.
- Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper.
- To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil.
Open Chicken Sandwich Recipe Video:
More Chicken Recipes:
Poached Chicken with Spring Vegetable Salad
Chicken Tandoori Roll
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