Pan-fried Chicken with Feta Chorizo

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, of course 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.

Print Recipe

To serve 2 you will need:

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 - plus a sprig for decoration

How to do it:

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.

Serve with the chorizo and whatever else you feel like eating.