Here's how to turn a chicken breast into a meal fit for a king. Shower lemon and garlic roasted chicken breast with a crunchy, flavourful crumb topping peppered with tempting chorizo. Inspired by simple yet stunning Spanish cooking, this elegant dish gets even better with tender asparagus and golden potato on the side. Top it off with a scattering of goat cheese and a chargrilled capsicum relish and you have a meal deserving of the fanciest occasion.
This week's green beans were not up to our quality standards so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
chargrilled capsicum relish
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2 cm chunks. Peel and quarter the eschalot. Peel and crush the garlic. Place the potato on the oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and bake for 10 minutes.
Remove the tray and add the eschalot and 1/2 the garlic. Drizzle with a little more olive oil and toss to coat. Return to the oven for a further 12-15 minutes or until tender.
While the potato is roasting, zest the lemon to get 1/2 tsp, then juice to get 1 tbs for 2 people / 2 tbs for 4 people. Add the chicken breast, remaining garlic, lemon zest and lemon juice to a medium bowl. Drizzle with olive oil, season with salt and pepper and toss to coat.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until browned. Transfer the chicken to the second oven tray lined with baking paper and bake for 6-10 minutes, or until cooked through. TIP: Cook times will vary depending on the thickness of the chicken. Transfer the chicken to a plate and cover with foil. Let rest for 5 minutes. Thinly slice before serving.
While the chicken is cooking, trim the ends of the asparagus. Halve the broccolini lengthways. Return the frying pan to a medium high heat with a drizzle of olive oil. Add the asparagus and broccolini to the pan with a dash of water. Cook, tossing regularly, for 4-6 minutes or until just tender. Season to taste with salt and pepper. Transfer to a plate and loosely cover with foil to keep warm.
Chop the mild chorizo as finely as you can. Pick and finely chop the parsley leaves. Return the frying pan to a medium-high heat and add the chorizo. Cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the panko breadcrumbs (see ingredients list) to the pan and cook, stirring, for 2-3 minutes or until golden. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper.
Spread a layer of the chargrilled capsicum relish over the plate and top with the veggies and the lemon and garlic chicken. Sprinkle over the chorizo crumb (add as much or as little as you like) and top with the goat cheese (see ingredients list). TIP: Store any leftover crumb in a container and use to jazz up eggs or pasta.