Char Grilled Chicken Breast & Vegetable Stack

Heat a chargrill pan over a high heat. Remove pan from heat and spray with olive oil. Return to heat and add half the pumpkin slices. Cook for 4 minutes on each side or until tender. Transfer to a large plate.

Add capsicum to chargrill pan and cook, skin side up, for 4 minutes or until tender. Turn and cook for a further 5 minutes or until skin is charred. Transfer to plate.

When cool enough to handle, remove skin from capsicum and thinly slice. Add mushrooms to chargrill pan and cook for 2 minutes each side or until golden brown. Transfer to plate.

Using a sharp knife and with your hand flat on top of a chicken breast, cut into 3 thin slices. Repeat with the other chicken breasts. Season with salt and pepper.

Cook chicken pieces, in batches, on chargrill pan for 2-3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Char-grill lemon halves.

Place a slice of chicken onto 4 serving plates. Top each with 1/3 ricotta, mushrooms and some rocket leaves. Top with a second slice of chicken. Spoon another portion of ricotta onto chicken then slices of pumpkin and rocket.

Place another slice of chicken over rocket. Top with remaining ricotta, slices of capsicum and rocket. Serve chicken stacks with char-grilled lemon halves.