Chicken breast with chorizo, mange tout and sauteed cherry tomatoes
Categories | Sources | Filters
Chicken breast with chorizo, mange tout and sauteed cherry tomatoes
Meat and poultry recipes
Main course recipes




6

Cook

Favourites

Share 
INGREDIENTS
6 whole Supreme(s) of chicken breast
12 whole Chorizo slice(s)
100 ml olive oil
6 pinch(es) Fine salt
6 pinch(es) fleur de sel
6 pinch(es) Piment d'Espelette
250 g Cherry tomato(es)
100 g Caster sugar
5 g Coriander seeds
500 g Mange tout
200 ml Water
 

Add to my shopping list 
DIRECTIONS
01
Gently lift the skin away from the meat on each chicken breast to create a pocket

02
Add slice of chorizo to each pocket and then press the skin back down

03
Season the chicken with salt

04
Heat a frying pan to hot and add a drizzle of olive oil

05
Add the chicken to the pan skin side down and cook until golden brown

06
Turn each chicken breast over and then add half a glass of water to the pan

07
Cover with a sheet of foil and then leave to cook for 8 to 10 minutes over a low heat

08
Add the sugar and water to a frying pan and bring to the boil

09
Reduce to a syrup and then add the coriander seeds

10
Add the tomatoes to the pan and cook until the skins split

11
Remove from the heat and set aside

12
Cut the mange tout into fine julienne slices

13
Heat a frying pan and add a splash of olive oil

14
Add the mange tout to the pan and cook over a high heat for 3-4 minutes

15
Season with salt

16
Serve the chicken alongside the tomatoes and the mange tout

17
Finish with a pinch of fleur de sel and piment d'Espelette to serve.

Comments

Comment