Grilled flatbreads topped with sweet chicken, mushrooms and purple basil

May 5, 2015 (Last Updated: January 11, 2019)

TO DRINK: De Trafford Chenin Blanc, pale and honey-rich, will match the chicken and offset the herbs.

Print Recipe

Grilled flatbreads topped with sweet chicken, mushrooms and purple basil

Serves: 4
Cooking Time: 1 hour

Ingredients

  • FLATBREADS
  • 240g (2 cups) cake flour
  • 10ml (2 tsp) baking powder
  • 80ml (? cup) hot water
  • 80ml (? cup) cold water
  • TOPPING
  • 4 chicken breasts, grilled and sliced
  • 125ml (½ cup) ready-made plum sauce
  • 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped
  • salt and freshly ground black pepper, to taste
  • 80ml (? cup) cream cheese
  • 250g (1 punnet) mushrooms, fried
  • fresh purple basil, to serve

Instructions

1

For the flatbreads, mix the flour, baking powder, hot and cold water in a food processor until the dough comestogether. Cover with plastic wrap and leave to rest for 30 minutes.

2

Heat a griddle pan or outside barbeque grill until smoking hot.Divide the dough in half and roll each piece out as thinly as possible. Grill on both sides until crisp.

3

For the topping, combine the chicken,plum sauce and parsley and season.

4

Spread the cream cheese on the grilled flatbreads and top with the chicken mixture, mushrooms and basil. Serve immedi

 

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May 5, 2015 (Last Updated: January 11, 2019) By
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