2 small chicken breasts (or one very large)
sliced into 6 equal size medallions about 1cm thick
2 teaspoons tandoori spice
2 teaspoon light olive oil
Mix the oil with the spices and let sit for
at least 15 minutes then grill.
For the mushroom mixture:
1.5 cups of sliced fresh mixed wild
mushrooms seasoned with salt and pepper.
2 teaspoons of Austrian dark pumpkin seed
1 teaspoons of truffle vinegar.
1 teaspoon of balsamic reduction.
Grill mushrooms and toss in the dressing and
1 medium onion cut into 5mm rings and add
the rings to the chicken marinade before grilling.
Place one chicken medallion in the middle of
a plate and top with ¼ of the grilled mushroom mixture. Add another chicken
medallion and top with another ¼ of the mushroom mixture. Add one more chicken
medallion and top with the grilled onions.
Drizzle with remainder of the mushroom
marinade and serve.
Copyright Chez Edorovio 2012