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Cheese and herb-crusted chicken breast with warm chickpeas and chorizo

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan.

  3. Transfer the pan to the oven and cook the chicken for 10-12 minutes.

  4. Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.

  5. Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper.

  6. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil.

  7. To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top.

Ingredients

For the chicken

  • 1 tbsp olive oil
  • 1 chicken breast, skin removed
  • salt and freshly ground black pepper
  • 1 fresh rosemary sprig
  • 2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife
  • 2 tbsp garlic-and-herb cream cheese

For the chickpeas and chorizo

  • 100g/3½oz chorizo, sliced
  • ½ onion, peeled, finely sliced
  • 2 garlic cloves, peeled, finely chopped
  • 1 sprig fresh rosemary
  • 85g/3oz canned chickpeas, drained and rinsed
  • salt and freshly ground black pepper
  • 2 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil

Shopping List

Cheese and herb-crusted chicken breast with warm chickpeas and chorizo

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Dairy, eggs and chilled

Meat, fish and poultry

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