Ingredients

• 1 tbsp olive oil
• 1 chicken breast
• skin removed
• salt and freshly ground black pepper
• 1 fresh rosemary sprig
• 2 garlic cloves
• peeled
• left whole
• slightly crushed with the side of a knife
• 2 tbsp garlic-and-herb cream cheese
• 100g/3½oz chorizo
• sliced
• ½ onion
• peeled
• finely sliced
• 2 garlic cloves
• peeled
• finely chopped
• 1 sprig fresh rosemary
• 85g/3oz canned chickpeas
• drained and rinsed
• salt and freshly ground black pepper
• 2 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan.
• Transfer the pan to the oven and cook the chicken for 10-12 minutes.
• Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.
• Meanwhile
• for the chickpeas and chorizo
• roast the chorizo in the oven in a roasting tray for 3-4 minutes
• or until crisp. Season
• to taste
• with salt and freshly ground black pepper.
• Stir the onion
• garlic
• rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil.
• To serve
• spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top.