Flash-Grilled Chicken Breasts with Oyster Mushrooms Recipe

Cut each chicken breast in half horizontally along length, almost all the way through, then open like book. Between sheets of plastic wrap, pound each to even 1/4-inch/5 mm thickness.

In large flat dish (such as baking dish), stir together oil, garlic, thyme, salt and paprika; lay breasts flat in dish, turning to coat. Marinate for 20 minutes or, covered and refrigerated, for up to 8 hours.

Oyster Mushroom Packet: Trim off and discard tough stem ends from mushrooms; tear large mushrooms into smaller pieces. Place on large sheet of heavy-duty aluminium foil. Sprinkle with oil, vinegar, shallot, parsley and salt; toss to coat. Fold edges of foil over mushroom mixture and seal into packet; prick 2 or 3 steam vents in top.

Grill over medium-high to high heat until mushrooms are tender, about 8 minutes. Transfer to edge of grill; keep warm.

Grill chicken over high heat, turning once, until no longer pink in centre of thickest part, 3 to 4 minutes. Plate and top with mushroom mixture.

Makes 4 servings.