Cheese and herb-crusted chicken breast with warm chickpeas and chorizo recipe
 1 tbsp olive oil1 chicken breast, skin removedsalt and freshly ground black pepper1 fresh rosemary sprig2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife2 tbsp garlic-and-herb cream cheese 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, sliced½ onion, peeled, finely sliced2 garlic cloves, peeled, finely chopped1 sprig fresh rosemary85g/3oz canned chickpeas, drained and rinsedsalt and freshly ground black pepper2 tbsp balsamic vinegar4 tbsp extra virgin olive oil 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 Method 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. Preheat the oven to 200C/400F/Gas 6. 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. 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. 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. 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. 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. 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. To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top.