Ingredients
- 4 Moy Park skin cooked chicken breasts
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 small onion (diced finely)
- 150g cooking chorizo ( cut into cubes)
- 250g canned corn kernels (drained)
- 1 teaspoon garlic puree
- 1 teaspoon dried oregano
- 120ml white wine
- 150ml double cream
- 150g Boursin cheese with shallots and chives
- Salt and pepper
- 1 teaspoon red chilli flakes
- 2 tablespoons chives (chopped)
- Sprinkle of black pepper
Method
- Mix salt, black pepper, smoked paprika and garlic power together and sprinkle each chicken fillet with the spice mix.
- Preheat a pan and add the oil, place the chicken in the pan, skin down to crisp the skin, cook skin down for approx. 5 minutes.
- Remove from pan and set aside.
- In the same pan, add a little oil, fry onions for a few minutes, then add chorizo, corn, garlic, and oregano.
- Add white wine to the pan and simmer for a few minutes, then add the double cream and bring to a boil. Stir in the Boursin cheese until it becomes a smooth consistency and simmer.
- If consistency become to thick add a little more cream. Season.
- Now add chicken to pan and reduce.
- To finish, sprinkle with red chilli flakes, chives and black pepper.