Serves 2

What you need:
2x200g/7oz of boneless chicken breast
2 slices French or Italian style country bread
25g/1oz chopped shallots
350g/12oz mixed wild mushrooms(button,oyster and brown capped.)
4 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
Mixed salad leaves

Marinade Ingredients(Mix together):
2 tablespoons olive oil
1 tablespoon of crushed black pepppercorns
a little salt and finely ground pepper
1 clove of garlic
2 sprigs of rosemary
2 sprigs of thyme

What you do:
Remove the skin and fat from the chicken breasts and cut each into 2 large flat escalopes. Leave the escalopes to marinate while you prepare the wild mushroom crostini. Slowly sweat the chopped shallots in a teaspoon of olive oil for a couple of minutes. Chop the wild mushrooms and add to the shallots. Continue cooking the ingredients for 3-4 minutes. Season with a little salt and pepper. Take the slices of bread and brush them lightly with the marinade oil covering the chicken escalopes and grill until crisp. Prepare a vinaigrette using 4 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt and pepper. After grilling the bread, grill the escalopes for a couple of minutes on each side. Sprinkle the salad leaves with a little balsamic vinaigrette and then divide evenly between 4 plates. Spread the wild mushrooms onto the crostini and place in the center of the plate. Place the grilled chicken on the crostini and drizzle any remaining vinaigrette over the meat.

Eugene's Ballyedmund, Co Wexford. Chef Eugene Callaghan