It feels like such a long time since I have done a recipe post – so seeing as I had some time last night I thought I would put one together. I came up with this dish over a year ago, and to me it is ultimate comfort food. It has so many delicious flavours, however it is a high cholesterol sufferers nightmare.
Chicken and Chorizo Melt 
Ingredients (4 hungry people)

4 baking potatoes // 5 chicken breasts // 1 chorizo ring // 300g pancetta // 1/4 tsp ground ginger // 1/2 tsp mild chilli powder // 1 tsp paprika // 170 ml double cream // 250g mozzarella // dash white wine // essentials (olive oil, butter, salt and pepper)

Pre-heat the oven to 190 degrees (170 fan oven). 

Peel and chop the potatoes length ways. 

Boil some water in a large saucepan, and add the potatoes. Set a timer for 25 minutes. 

Rub salt and pepper into the chicken breast on a chopping board, before flattening with the meat tenderiser. Slice the chicken length ways, however some may have to be cut in half because otherwise it may not cook properly. 

Heat up a good amount of olive oil and butter in a wok. Once bubbling, add the chicken and cook until all is brown. Pour over the wine. Add the chorizo and mix, followed by the pancetta. Keep mixing for a few minutes, then add the spices followed by more seasoning. By the time the timer has gone off for the potatoes this should be ready. Drain the potatoes. 

Slice the mozzarella ready to go. 

Empty the potatoes into a large oven proof dish, and spread out towards the edge. 

Add the meat into the centre.

Pour over the cream evenly. 

Finish by evenly distributing the mozzarella so that when it melts it should almost cover the top. 

Put in the oven for 20-25 minutes until the mozzarella is golden and bubbling. Serve with a fresh side salad. 

Enjoy! If anyone would like a simple print copy of this recipe, give me an email and I would be happy to send it on to you. 



– have a good Saturday –

Love,

Lady Hunter xo

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