Tonia George's Griddled Chicken with Lemon and Fennel-roasted Mushroom On Toasted Ciabatta

This is one of my favourite open sandwiches. Everyone I have served it to loves the aniseed tang of the fennel against the garlicky, lemony chicken breast and juicy mushroom.

1. 1

   Place each chicken breast half individually in a polythene bag and bash with a rolling pin until 2cm thick. Heat the griddle over a high heat. Add the chicken and tuck the mushrooms and onion wedges around them.
   
   Drizzle with olive oil and season with freshly ground black pepper. Cook for 5 minutes, then flip everything over. Scatter over the garlic, fennel and half the lemon zest and continue to cook for a further 4-5 minutes, until the
   chicken is cooked through and the vegetables have softened.
   
   Meanwhile, mix together the yoghurt, two tablespoons of olive oil, lemon juice and the remaining zest and set aside.
   
   Have a bowl ready and remove the vegetables from the griddle as they are ready.
   
   Remove the chicken when that is ready and add the ciabatta rolls, cut-side down, for 1 minute to toast lightly.
   
   Transfer to serving plates, spread the toast with the yoghurt mixture, pile on the baby leaves and serve the chicken, mushrooms and onions on top.