Speedy Chicken & Chorizo
Speedy Chicken & Chorizo
Tomato & Oregano Garlicky Toasts, Rocket & Lemon
Ingrediënten
- 160 g ripe mixed-colour cherry tomatoes
- 2 teaspoons dried oregano ideally the flowering kind
- ½ a good French baguette
- 2 x 150g skinless chicken breasts
- 50 g chorizo
- 1 clove of garlic
- ½ a lemon
- 20 g rocket
Instructies
- Quarter or slice the tomatoes, then mix with the oregano, 1 tablespoon each of red wine vinegar and extra virgin olive oil and a pinch of sea salt and black pepper.
- Cut the baguette into 2cm-thick slices and toast in a large non-stick frying pan on a high heat until golden.
- Meanwhile, lightly score the chicken breasts on one side, then place between two sheets of greaseproof paper and bash and flatten to 1cm thick with a rolling pin, or the bottom of a pan.
- Finely slice the chorizo.
- Remove the toasts when golden and cook the chorizo in the pan for 1 minute, then add the chicken and fry for 6 minutes, or until golden and cooked through, turning halfway and sitting the chorizo on top of the chicken once crispy.
- Season with black pepper.
- Peel and halve the garlic clove and rub over the toasts.
- Finely slice the garlic and sprinkle into the chicken pan for the last couple of minutes to get golden.
- Pile the dressed tomatoes and juices on to the toasts with the lemon-dressed rocket.
- Slice the chicken and serve alongside, sprinkled with the crispy chorizo and garlic.
