Ingredients
Method
- Pre-heat the oven to 150C
- Place the Chicken Breasts between cling-film and gently bat out with a rolling pin until almost doubled in size
- In a food processor blitz the Chorizo until finely chopped
- Add in the Breadcrumbs and pulse until well mixed
- Tip out onto a large plate
- Also tip the Plain Flour on to a large plate
- Cover each Chicken Breast with the Flour
- Then dip the Chicken Breasts in the beaten Egg and finally coat with the Chorizo crumbs
- Heat 2 Tbsp of the Rapeseed Oil in a large non-stick frying pan and add half the Butter
- Cook the Chicken for approximately 3-4 minutes each side or until golden and completely cooked through
- Remove the Chicken from the pan and place in the oven to keep warm
- In a pan heat the remaining Butter, Apple and Red Onion and cook for 5 minutes over a medium heat
- Add the Cannellini Beans, Cider and Chicken Stock
- Bring to the boil and reduce by half
- Stir in the Mustard, Double Cream and Herbs
- Season to taste.
- Spoon the cassoulet into 4 warm serving dishes
- Cut each Chicken Breast into 3 thick slices and place on top.
- Top the Chicken with the dressed watercress
- Serve and enjoy a real treat
Nutrition
Notes
When batting out the chicken, aim for an even thickness to ensure it cooks uniformly. Too thin in places and it can dry out, while thicker sections might remain undercooked.
Be mindful not to overcrowd the pan when cooking the chicken. Doing so can drop the pan's temperature, leading to steaming instead of a lovely golden crust.
Be mindful not to overcrowd the pan when cooking the chicken. Doing so can drop the pan's temperature, leading to steaming instead of a lovely golden crust.