Chorizo stuffed chicken breast with sherry pan sauce

Stir crushed garlic and chopped oregano into olive oil; set aside.

Slice the chorizo relatively thinly, about eight or nine slices per breast.

Starting at the pointed end, cut slashes about an inch apart at a 45 degree angle, not all the way through, leaving a quarter to half inch uncut at each side; about five per breast.

Salt generously on both sides, spoon over the garlic-herb oil and work it into the cuts and over the outside.

Slide one chorizo slice into the first cut and two into each of the rest, mostly covered by chicken.

Transfer to an oiled oven-safe pan, drip over any extra oil and smooth the tops with the back of a spoon.

Dust lightly with fine breadcrumbs to soak up juices, then grate over a little Parmesan.

Roast in the centre of a 475F oven 20 to 25 minutes until cooked through.

Rest the chicken on a plate loosely covered with foil; keep a towel on the hot pan handle.

Over medium-high heat add the sherry vinegar, a splash of sherry, black pepper and a pinch of salt; reduce by about half until slightly thickened.

Add the plate juices, drop to the lowest heat and stir in the cold cubed butter, keeping it moving until emulsified.

Off the heat, stir in chopped parsley; plate the chicken and spoon the sauce over.