You are now subscribed
Your newsletter sign-up was successful
Want to add more newsletters?
Daily (Mon-Sun)
woman&home Daily
Get all the latest beauty, fashion, home, health and wellbeing advice and trends, plus all the latest celebrity news and more.
Monthly
woman&home Royal Report
Get all the latest news from the Palace, including in-depth analysis, the best in royal fashion, and upcoming events from our royal experts.
Monthly
woman&home Book Club
Foster your love of reading with our all-new online book club, filled with editor picks, author insights and much more.
Monthly
woman&home Cosmic Report
Astrologer Kirsty Gallagher explores key astrological transits and themes, meditations, practices and crystals to help navigate the weeks ahead.
Ingredients
- 4 free-range chicken breasts, skin off
- 4tsps dried oregano
- 2tsp smoked paprika
- 3tbsp sunflower oil
- 4 slices chorizo
- 2 ciabatta rolls, lightly toasted
- handful rocket leaves
- 4tbsp mayonnaise (we love Delouis Fils, from Sainsbury's and waitrose)
- 1-2 garlic cloves, crushed (depending on taste)
- spicy wedges, and coriander sprigs to serve
Method
Flatten the chicken breasts out slightly with your hands or a rolling pin. Place them in a bowl with the oregano, smoked paprika and sunflower oil, toss to coat and season. Heat a griddle pan or barbecue to high, and grill the chicken breasts for 5 minutes on each side, until cooked through. Keep warm while you grill the chorizo for a minute or two on each side.
Mix the mayo with the crushed garlic, spread on the ciabatta with a few rocket leaves, then top with the chicken breasts and the chorizo slices and garnish with a sprig of coriander. Serve with the spicy wedges and a little extra mayo on the side. The chicken can be marinated overnight for more flavour.