Ingredients
2 x Chicken breast – skin on
40g Sliced Chorizo
1000Ml Farrington’s “Mellow Yellow” cold pressed rapeseed oil
Salt
Pepper
100g Runner beans – sliced thinly into strips
200g New potatoes – pre boiled and cut into wedges - do not refrigerate
50g Rocket leaves – washed
80g Natural yoghurt
Preparation
Push your fingers under the skin of the chicken breasts to create a cavity between the breast meat and the skin.
Push four or five slices of the sliced chorizo into the cavity between the chicken breast and the skin and then pull the skin tightly back over to form an enclosed pillow.
Brush the chicken breasts all over with half the rapeseed oil and season with salt and pepper.
Heat a frying pan to a medium heat.
Place the chicken breasts in the frying pan skin side down.
Pan fry for 3 - 4 minutes and then turn the chicken breasts over.
Place the frying pan into a pre heated oven at 185c for 15 minutes.
Bring a sauce pan of lightly salted water to the boil and cook the sliced runner beans for 3 minutes.
Drain the runner beans in a colander
Place the new potato wedges and runner beans in a large mixing bowl and season with salt and pepper.
Add the natural yogurt and the remaining rapeseed oil to the runner beans and potato wedges and mix thoroughly, coating them both with the yogurt mix.
Add the rocket leaves to the bowl and mix thoroughly with the potato wedges and runner beans.
Once the chicken breasts are cooked transfer them to a large plate and leave to rest for 2 minutes, as this helps retain the moisture.
Serve the chicken breast with the new potatoes, runner beans and rocket.