Mush­room and spiced chicken “burg­ers”

Australian Women’s Weekly NZ - - HEALTH -

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 25 MIN­UTES

8 large por­to­bello mush­rooms (about 800g), stems trimmed olive oil spray, for cook­ing 2 x 200g chicken breast fil­lets 1 tea­spoon sweet smoked pa­prika 2 tea­spoons olive oil 1 small onion, thinly sliced 2 cloves gar­lic, thinly sliced 75g baby rocket leaves 40g pecans or wal­nuts, roughly chopped 2 toma­toes, thickly sliced 80g thinly sliced Swiss cheese 20g flaked al­monds, toasted

1 Pre­heat a bar­be­cue grill, char-grill pan or heavy-based fry­ing pan over medium heat. Spray the mush­rooms lightly with olive oil and cook, cup-side down, for 5 min­utes. Turn and cook for a fur­ther 3-5 min­utes or un­til ten­der. Trans­fer to a plate and cover with foil to keep warm. 2 Halve the chicken breast fil­lets hor­i­zon­tally to give 4 x 100g thin pieces and sprin­kle with the pa­prika. Spray the chicken with olive oil, add to the pan and cook for 3-4 min­utes on each side or un­til just cooked through. (You can cook the mush­rooms and chicken at the same time if you have a pan large enough.) 3 Mean­while, heat the 2 tea­spoons olive oil in a heavy-based fry­ing pan or on a bar­be­cue flat plate over medium heat. Add onion and gar­lic; cook, stir­ring oc­ca­sion­ally, for 5-6 min­utes or un­til soft­ened. 4 To as­sem­ble the burg­ers, place four mush­room “buns”, cup-side up, on serv­ing plates. Top evenly with the rocket, pecans and sliced tomato, then add the grilled chicken, cheese and the onion mix­ture. Sand­wich to­gether with the re­main­ing mush­rooms. In­sert a skewer through the burg­ers to keep them stand­ing tall if you like, then scat­ter over the flaked al­monds and serve im­me­di­ately.

Mush­room and spiced chicken “burg­ers”

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