Mushroom, Ricotta and Sumac Chicken Open Sandwich

Cook Time 35 minutes

Servings 4

Ingredients

2 slices thick sourdough
150g baked ricotta (Any good Italian deli)

2 x 200g chicken breast fillets, split in half
2 tsp. sumac
1 tbs. extra virgin olive oil
Salt and pepper

4 field mushrooms, cut into large chunks
20g. Butter
2 clove garlic
1 tbs. olive oil
½ bunch parsley
1 tbs. 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.