[Veg Premium] NZ Grilled Courgette, Herby Chicken & Brie Ciabatta Melts

• Thinly slice onion (see ingredients). Thinly slice courgette into strips lengthways. Slice lemon into wedges. Finely chop garlic.
• Thinly slice Brie.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook onion, stirring regularly until softened, 5-6 minutes. 
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook courgette, turning until tender, 2-4 minutes each side. Season and set aside.

TIP: The chicken is cooked when it is no longer pink inside.

• In a second medium bowl, combine rocket, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice chicken.
• Slice ciabatta in half lengthways and spread with the butter and chargrilled capsicum relish. Fill with dressed rocket, caramelised onions, chicken, brie slices and courgette ribbons.
• Heat in a sandwich press for 2-3 minutes, until cheese is slightly melted.