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Spanish Chicken recipe

Spanish Chicken

An irresistible Spanish Chicken recipe from Quick After-Work cookbook,

Spanish Chicken recipe


Membrillo (quince paste) 50g (2oz)

Apple juice 2 tbsp

Olive oil 3 tbsp

Ground cinnamon good pinch

Ground ginger ½ tsp

Salt and freshly ground black pepper

Chicken mini breast fillets 350g pack

Tomatoes 4, cut into wedges

Chives, parsley or basil a handful, torn or chopped

Red wine vinegar 1 tsp

Cooked rice, quinoa and vegetables 250/300g microwave pack to serve (optional)



Soften the membrillo in a large bowl with the apple juice, 1 tablespoon of the oil and the spices, salt and pepper. Stir in the chicken pieces and leave to marinate for 10 minutes.


Place the tomato wedges on a plate and scatter with torn or chopped herbs, vinegar and 1 tablespoon oil.


Heat a large frying pan over a medium heat, add the remaining 1 tablespoon oil, then put in the pieces of chicken in one layer and fry for about 3 minutes on each side until caramelised and cooked through.


Serve on a bed of rice and quinoa and mixed vegetables with the tomato salad.

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