1. Begin by cooking the uncooked basmati rice according to the package instructions using 1 cup (240 ml) rice and 2 cups (480 ml) water or as directed

2. While the rice is cooking slice the mushrooms and set them aside

3. Grill the chicken breast until fully cooked about 6–8 minutes per side or until internal temperature reaches 75°C (165°F) then slice it into thin strips

4. In a separate pan melt 2 tablespoons (30 g) of butter over low heat

5. Add the sliced mushrooms and cook for 5–7 minutes until tender and lightly browned

6. Lightly grease a mini cast-iron skillet or ovenproof ramekin with butter

7. Create a layer of cooked rice about one-third of the total rice

8. Add half of the grilled chicken strips evenly over the rice

9. Top with half of the sautéed mushrooms

10. Add another layer of rice

11. Add the remaining chicken strips

12. Top with the remaining mushrooms

13. Finish with a final layer of rice

14. Dot the top with 1 tablespoon (15 g) melted butter and sprinkle with 2 tablespoons diced bacon

15. Garnish with 1 tablespoon chopped chives

16. Repeat layering if using a larger dish ensuring the final layer is rice topped with butter

17. Place the skillet or ramekin under the broiler set to 250°C (480°F) for 2–3 minutes until the top is golden brown and slightly crispy

18. Remove carefully let rest for 1 minute then serve hot