Chorizo crumbed chicken breast, pea puree, parmesan gnocchi, sautéed spinach and broccoli, chorizo oil

Charles Lee

Charles Lee

3rd July 2017
Charles Lee

Chorizo crumbed chicken breast, pea puree, parmesan gnocchi, sautéed spinach and broccoli, chorizo oil

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chorizo crumbed chicken breast, pea puree, parmesan gnocchi, sautéed spinach and broccoli, chorizo oil recipe a try?


  • 1 Boneless Chicken Breast
  • 1 Teaspoon Smoked Paprika
  • 100g Chorizo
  • 50g Panko Breadcrumbs
  • 200g Garden Peas
  • 1 Pint Whole Milk
  • 1 Clove of Garlic
  • Rosemary
  • 1 Baked Potato (100g)
  • 30g Parmesan
  • 50g Sieved Flour
  • 2 Whole eggs (1 for egg wash 1 for Gnocchi)
  • Tenderstem Broccoli
  • Spinach
  • Watercress Leaves
  • Reserved Chorizo oil


Chorizo, Paprika and Panko Crumb:
Roast half a chorizo sausage in the oven at 180°C until it starts to crisp, leave to cool (make sure to keep excess fat for later use).
Afterwards, blend until you have a crumb-like texture. Add into a bowl with panko bread crumbs and a teaspoon of smoked paprika. Season the chicken breast with salt and pepper then place in flour, then put into the egg wash followed by the chorizo, paprika and panko crumb mix. Shallow fry for a minute until golden brown and finish in the oven - 8 minutes at 180°C.
Pea Puree:
Boil garden peas with milk, garlic and rosemary until it comes up to the boil. Add peas into a blender adding a bit of the excess milk as needed for the required consistency. Blend for 6 minutes until peas have completely broken down and completely smooth and then pass through a fine sieve.
Parmesan and Potato gnocchi:
Pierce potato all over, drizzle over olive oil, season and bake in the oven on 180°C for 45 minutes until cooked. Once cool enough to handle, remove skin, put the potato into a potato ricer. Make a well using the potato putting the one whole egg in the middle and work it into the potato, add sieved flour and fold it until it comes together. Add Parmesan, season and mix all in. On kitchen top, sprinkle some flour and roll gnocchi into a sausage-like shape and cut into small rectangles. Place into salted boiling water, once the gnocchi start to float to the top, they're done. Add to a hot pan with unsalted butter to get a nice colour and crispy texture.
Sautéed spinach and broccoli, watercress, chorizo oil
Using a squeezable bottle, make a couple of swipes of the pea puree around the plate. Layer the gnocchi, spinach and broccoli in the centre. Slice the chicken breast and place on top of the gnocchi with a bit of the chorizo crumb, drizzle chorizo oil around the plate and finish with watercress.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.