Cheese and herb-crusted chicken breast with warm chickpeas and chorizo
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
- 100²µ/3Β½΄Η³ϊ chorizo, sliced
- Β½ 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
Method
Preheat the oven to 200C/400F/Gas 6.
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.
Transfer the pan to the oven and cook the chicken for 10-12 minutes.
Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.
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.
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.
To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top.
