Speedy Chicken and Chorizo with Tomato and Oregano Garlic Toasts

I got myself a copy of the new Jamie Oliver book last week and having flicked through, I couldn't wait to get cooking from it! First up, I made this deliciously simple dish peppered with the flavours of Spain.

I had this for lunch as it can be knocked up in around 20 minutes but it would work just as well for dinner. Each element is packed with maximum flavour - the tomatoes sing with oregano, red wine vinegar and good quality olive oil, the toasts are rubbed with garlic for an extra boost, the rocket is dressed in lemon juice and the chicken is cooked in the oils released from the crispy chorizo. This one's a hit!

Speedy Chicken and Chorizo with Tomato and Oregano Garlic Toasts

Serves 2

1 tbsp good quality oil

1 tbsp red wine vinegar

160g cherry tomatoes

2 tsp dried oregano

4 slices good quality bread

2 skinless chicken breasts

50g chorizo, finely sliced

1 garlic clove

1 lemon, juice only

2 handfuls fresh rocket

sea salt and freshly ground black pepper

Quarter or slice the tomatoes, then mix in a small bowl with the oil, red wine vinegar, oregano and a big pinch of salt and pepper. Toast the bread in a large non-stick frying pan over a high heat until golden on both sides. Meanwhile, put the chicken breasts between to sheets of greaseproof paper and bash with a rolling pin or other heavy item until 1 cm thick. Season with black pepper.

Peel and halve the garlic clove and rub the toasts with the cut side all over. Meanwhile, cook the chorizo in the hot pan for 1 minute then add the chicken breasts and cook for 3 minutes on each side until cooked through. Once the chorizo is crispy, you can sit it on top of the chicken breasts to stop it overcooking.

Finely slice the garlic and add to the chicken pan for the last couple of minutes to get golden. Divide the toasts between plates and top with the tomato mixture. Put the rocket in the bowl you used to dress the tomatoes with the juice of the lemon. Season with a little salt and pepper, toss and then divide between the plates. Serve the chicken alongside topped with the crispy chorizo and golden garlic.