I recently had the pleasure of going out for a lovely meal to a very fancy restaurant with a perfect gent – first for everything – and having a delicious dinner. The starter was a goats cheese tart which was perfection on a plate and for mains chicken wrapped in pancetta and stuffed with chorizo and sun-dried tomatoes topped with melted cheese with garlic potatoes. I was so inspired by this dinner I tried to make it myself and the end result was incredible! (I only tried making the chicken not the starter). Serves 1
1 slice of chorizo
10g cheddar cheese
1 tsp chopped garlic
1 tsp mixed herbs
To make it just
Cut an uncooked chicken breast in half and push chorizo and sun-dried tomatoes into the centre.
Carefully pull the sides up around the centre so that the stuffing is secured in the chicken.
Place the chicken on a baking tray in the oven with the side you’ve stuck together on top.
After about 10 minutes, flip the chicken over and cover the bottom of the chicken in garlic and mixed herbs.
Then after a further 10 minutes turn it back again, after another 5 minutes flip again.
Cover the top of the chicken in cheddar either sliced of grated and place in the oven for another 5 minutes.
Take out and slice through the centre ensuring the chicken is fully cooked through and then enjoy.
I had mine with spinach and potatoes wedges, as well as BBQ sauce to flavour.