Using a sharp knife, carefully slice the breasts open, horizontally.
One at a time, place a breast between 2 sheets of lightly oiled clingfilm.
Using a meat hammer, carefully flatten the breasts until they are as thin as possible without breaking them.
Drizzle some olive oil over the flattened chicken breasts. Add a few generous grindings of NoMU Plucked as well as some thyme leaves, garlic, salt and pepper. Rub into the chicken before placing onto a very hot griddle pan or bbq. Sear for a minute on one side and half a minute on the other. Please note, if your chicken is thicker, it will take longer to cook. Ensure that it is no longer pink in the centre, but do not overcook!
To serve, place the radicchio onto the bruschetta* and top with the chicken. Drizzle with some more olive oil and season well with salt and pepper. Serve while warm with tzatziki and lemon achar.
Serves 6.
*To make bruschetta, griddle your bread on both sides until slightly charred. Rub with a clove of garlic and drizzle with good extra virgin olive oil.
Tip: Try griddling or roasting your radicchio with a slurp of olive oil and a sprinkle of salt and sugar. The flavour is wonderful, but the radicchio will lose its gorgeous purple colour.
Wine suggestions
Cape Point Vineyards Semillon - The intense green flavours highlight the smashed coriander, refreshing your palate for the next flavour.
