Chorizo-Stuffed Chicken

Ingredients:

150g cured chorizo, cut into thick slices

110g butter, softened

Dash lemon juice

4 chicken breasts, boneless and skinless

50g plain flour

2 eggs, lightly beaten

110g dried breadcrumbs

Cooked rice and cress to serve

Method:

Heat a deep fat fryer to 170C. (CAUTION: Do not leave hot fat unattended.)

Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken.

Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through.

To serve, cut the chicken in half carefully. Place the rice into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress.