HelloFresh’s super sous chef Rachel took texture to a whole new level when she cooked this up last week. Not only are you getting a double hit of protein but the crunch of the topping adds a whole extra dimension to the dish. The trick is to chop the chorizo nice and fine at the start. We recommend placing your fingers on the top of your knife towards the tip and using this as a pivot while you chop up and down. We’re expecting Photo of the Week on Facebook to come from this recipe as it’s so photogenic!
2 unit(s)Chicken Breast
Cut the chorizo up as small as you can and mash it with the flat edge of your knife. Heat 1 tbsp of olive oil in a pan over a medium-low heat and cook the chorizo for 2-3 mins. Tip: Try not to get any colour on the chorizo (as you want to do this later when it’s on the chicken). Add the breadcrumbs, mix everything up then allow it to cool.
Heat your oven to 200 degrees and boil a large pot of water for the potatoes. Thoroughly wash the new potatoes but leave the nutritious skin on. Cut the potatoes into quarters. Cut the top and bottom off the green beans and chop into approximately 2cm lengths.
Place your hand flat on each chicken breast and slice in half from the side. Tip: You want to be able to open up the chicken breast like a book (this is called “butterflying”). Lay the chicken between 2 sheets of clingfilm. Whack the chicken using the base of a pan or a rolling pin until it is 1cm thick.
Lightly grease a baking tray with ½ tbsp of olive oil and lay out your chicken fillets. Pile the chorizo crust onto each chicken breast and push down to form a compact layer. Cook on the top shelf of the oven at 200 degrees for 15 mins, or until cooked through. Finally, turn on your grill to its highest setting and cook on the top shelf for 2-3 minutes until the crust is golden and crispy.
Add ½ tsp of salt to your boiling water then add the potatoes. Boil the potatoes for 10-15 mins until cooked through. Add the green beans for the last 3-4 mins of cooking. Drain and keep to one side.
Mix the beans and cooked potatoes with 1 tsp of olive oil, test the seasoning and add more salt and a good grind of black pepper. Tip: For extra flavour, pour over any oil from the chicken tray that escapes from the chorizo crust.
Dish out the potatoes and beans and top with the chorizo crusted chicken fillets.