Chicken breast stuffed with chorizo, with courgettes and tomatoes and chips

A dead easy but tasty dinner.

The chips were Charlotte potatoes, cut fairly chunky and washed and dried. Then they were blanched in oil at 160C and then finished off at 180C.

The courgette and tomato dish was courgettes sautéed in olive oil with chopped tomatoes and seasoned with salt, pepper and shredded basil.

The chicken breasts were cut lengthways, stuffed with some thinly sliced chorizo (the sort that doesn’t need cooking) and then roasted in olive oil with some seasoning.

That was it.

Hardly any work and really nice for a Friday evening with a glass or two of wine.

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