TO DRINK: De Trafford Chenin Blanc, pale and honey-rich, will match the chicken and offset the herbs.
Grilled flatbreads topped with sweet chicken, mushrooms and purple basil
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
