Chicken and mushrooms on bruschetta

Method

1. Preheat the oven to its highest setting. Rub the chicken breasts with the oil, thyme, and ½ teaspoon each of salt and cracked black pepper. Place in a small roasting tray and cook for 15 minutes, or until cooked through and turning golden. Set aside and allow to cool a bit.
2. Meanwhile, place the pine nuts on a baking sheet and roast at the same temperature for 2-3 minutes, until golden brown. Set aside.
3. Slice the mushrooms as finely as you can (slivers are what you’re after). Now lay them on a plate and squeeze the lemon juice over them. Drizzle with a little extra-virgin olive oil (or a salad oil of your choice).
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4. Prepare the bruschetta and put each slice on a plate. Slice the chicken as finely as you can, reserving any juices. Toss the chicken, mushrooms and lettuce with any juices, then check the seasoning.
5. Divide the salad between the rounds of bruschetta and scatter with the pine nuts. Drizzle with a little extra-virgin olive oil. For extra decadence you could finish this off with shaved Parmesan.