1½ tbsp olive oil
50g fresh breadcrumbs
120g pack Cooks’ Ingredients Chorizo Crumb
350g pack chicken mini breast fillets, halved
400g baby new potatoes, cut into 2cm dice
400g can chopped tomatoes
1 courgette, halved and sliced
1. Heat ½ tbsp oil in a frying pan. Fry the breadcrumbs and half the chorizo for 2-3 minutes until crispy. Remove and keep warm.
2. Heat the remaining oil in the frying pan, and fry the chicken and potatoes for 2-3 minutes. Add the rest of the chorizo crumb and cook for a further 3 minutes.
3. Stir in the tomatoes and 100ml water, cover and simmer for 10 minutes. Add the courgettes and cook for a further 5 minutes, until the chicken is thoroughly cooked with no pink meat. Sprinkle over the reserved crumb mix to serve.
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