Cut each chicken breast in half horizontally along length, almost all the way through, then open like book. Between sheets of plastic wrap, pound each to even 1/4-inch/5 mm thickness.

In large flat dish (such as baking dish), stir together oil, garlic, thyme, salt and paprika; lay breasts flat in dish, turning to coat. Marinate for 20 minutes or, covered and refrigerated, for up to 8 hours.

Oyster Mushroom Packet: Trim off and discard tough stem ends from mushrooms; tear large mushrooms into smaller pieces. Place on large sheet of heavy-duty aluminium foil. Sprinkle with oil, vinegar, shallot, parsley and salt; toss to coat. Fold edges of foil over mushroom mixture and seal into packet; prick 2 or 3 steam vents in top.

Grill over medium-high to high heat until mushrooms are tender, about 8 minutes. Transfer to edge of grill; keep warm.

Grill chicken over high heat, turning once, until no longer pink in centre of thickest part, 3 to 4 minutes. Plate and top with mushroom mixture.

Makes 4 servings.