Very easy to make, yet so good to eat. Another of my made-up recipes; I love chicken cooked this way as it seems to stay moist and is never dry.
Of course, you don't have to add the chilli flakes but we're only talking a small pinch here - nothing that's going to blow your head off.
I used a griddle pan to get the grill lines, or you can use any non-stick frying pan. But a good solid heavy pan will last you ages and do a good job for you in your kitchen.
All that's needed with this is a few very thinly sliced potatoes which you could even fry in the same pan.
Yield: 2

Pan-fried Chicken with Feta Chorizo
All else that's needed with this is a few very thinly sliced potatoes perhaps, which you could even fry in the same pan.
ingredients:
- some Chorizo - as much as you fancy - sliced and halved
- 2 chicken fillets
- 1 Knorr Chicken Stock Cube - only use Knorr or it will NOT be the same
- 2 slabs of feta
- a pinch of dried chilli flakes
- a teaspoon or two of olive oil - plus another glug or so for drizzling
- freshly picked thyme
instructions:
How to cook Pan-fried Chicken with Feta Chorizo
- Start by frying your sliced chorizo in a really tiny amount of olive oil as once it gets cooking it will produce a lot of oil.
- Once it's done to your liking - remove and set aside. I like Chorizo getting on for crispy, but it's up to you.
- Clean the pan and make a paste with the Knorr Chicken Stock Cubes and a teaspoon or two of olive oil.
- Pick and chop some thyme leaves and add to the paste giving it a good stir.
- Rub half of the paste over the 'nice looking' side of the chicken fillets, so that it’s evenly spread.
- Heat up your pan till it's nice and hot. Pop the chicken into the pan with the paste side down. Turn the heat down to medium.
- While the chicken is cooking spread the remaining paste over the other side of the chicken.
- Cook for about 5 minutes and then turn over. Cook for another 5 minutes depending on the thickness of your fillets.
- Check to see if they're cooked through - if not return to the heat (but lower it) then drizzle with a little oil and cook for a few minutes more.
- When you're happy it's nicely cooked through, remove the chicken from the heat and put it onto your plates.
- Add the chorizo back into the pan to heat through.
- Put a piece of feta on top of each fillet along with a small pinch of dried chilli flakes.
- Drizzle the chicken with a little olive oil and add a sprig of thyme if you fancy being fancy, and serve with the chorizo and whatever else you feel like eating.
This looks awesome!
ReplyDeleteThink I might have to give it a go one of these nights.
Excellent use of the Knorr paste too ;)
// Mike
3 of my fave ingredients....looks very yummy Jan
ReplyDeleteLooks lovely Jan!
ReplyDelete