Chorizo Crusted Chicken Breast

This is a quick, contemporary take on a traditional French dish. The chicken is given a lot of punch by the chorizo crumbs!


  • 2 chicken breasts flattened to a thickness of about 5 mm
  • 75 g chorizo, chopped
  • 112 g bread
  • 1 egg beaten
  • 2 tblsp olive oil
  • 10g butter
  • 200g cannelini beans
  • 1 tasty eating apple cored & roughly chopped
  • 1 red onion finely chopped
  • 200g cannellini beans rinsed & drained
  • 100ml chicken stock
  • 100ml cider
  • 1 tsp dijon mustard
  • 2 tblspn extra thick cream
  • 1tblspn chopped mixed parsley & sage leaves
  • Salad of peppery rocket or watercress dressed lightly with extra virgin olive oil & a squeeze of lemon


Preheat oven to 150 degrees

Blend the chorizo & bread to a fine crumb in a processor

Dip the chicken breasts, one by one in the egg & then coat, all over with the chorizo crumb.

Heat 1 tblsp olive oil & half the butter in a pan large enough to fit both breasts in, you could use 2 pans.

Cook the chicken 3-4 minutes each side until golden & fully cooked. Take out of the pan & keep hot in the oven.

Wipe out pan & heat remaining olive oil & butter, put apple, onion & cook on medium heat for about 5 minutes. Add beans, stock & cider, bring to a boil then reduce by about half. Add mustard, cream & herbs & season to taste.

Serve the chicken, sliced how you like, on the beans in individual bowls with the dressed leaves & enjoy.

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