Herbes de Provence marinated Chicken with Chorizo Salsa & Courgette Purée

For the chicken:
1 tbs Schwartz Herbes de Provence
1 tbs Schwartz Easy Garlic
75ml (3fl oz) extra-virgin olive oil
Zest of 1 lemon
4 boneless, skinless chicken breasts

For the courgette purée:
2 tbs olive oil
1 tsp Schwartz Easy Garlic
3 courgettes, sliced
1 tbs Parmesan cheese, grated
1 tbs butter

For the chorizo salsa:
2 tbs olive oil
2 shallots, minced
2 tsp Schwartz Easy Garlic
100g (4oz) chorizo, diced
1 large courgette, diced
4 medium-sized plum tomatoes, seeds removed and diced
2 tbs Schwartz Coriander Leaf or ½ bunch fresh coriander leaf
Schwartz Sea Salt and Black Pepper to season

Step 1

Combine all the ingredients for the marinade in a bowl, add the chicken breasts and coat with the marinade. Cover with cling film and allow to marinade in the refrigerator for 4 hours or for best results overnight.



Step 2

For the courgette purée, heat the oil in a frying pan. Add the Garlic and courgettes and fry for 4-5 minutes, season to taste. Place in a blender and purée until smooth. Add the Parmesan cheese and butter and blend for a couple of seconds. Refrigerate until ready to use.



Step 3

When ready to cook the chicken, pre-heat the oven to 200°C, 400°F, Gas Mark 6. Transfer the chicken to a baking tray and cook for 20-25 minutes or until the chicken is cooked through.



Step 4

For the salsa, heat the olive oil in a frying pan, add the shallots and fry for 2 minutes over a medium-heat. Add the Garlic, chorizo, courgette and tomatoes, cook for 4-5 minutes. Add the Coriander Leaf and season to taste.



Step 5

To serve, place some of the purée in the middle of a warm plate, slice the chicken and place on top. Serve with a generous helping of the chorizo salsa