This great gastro pub head chef has cooked up a healthy new year dish packed with protein exclusively for Daily Echo readers.

Connor Hurford, from The Four Horseshoes in Nursling, presents his Roasted Chorizo, Lemon & Herb Stuffed Chicken Breast, With Marinaded Char-Grilled Vegetable, Polenta, Romesco Sauce & Chimichurri.

He said: "This dish is packed full of ingredients great for a balanced nutritional diet. Chicken is a great protein if you are on a ‘health kick’, low in fat and cholesterol.

(Image: The Four Horseshoes) READ MORE: Test trout features in healthy new year recipe from highly regarded chef

"You are also only using natural fats to cook your protein. Polenta is a great nutritional source of fibre and protein with lots of health benefits and complex carbohydrates are great as they release energy at a slower rate, leaving you feeling fuller for longer.

"Romesco sauce is a great way to get more vegetables into your diet without compromising on flavour. Chimichurri is loaded with fresh herbs and chilli, and garlic is great for lowering blood pressure and cholesterol.

"Extra virgin olive oil has many benefits and grilling is a  healthier way of cooking your vegetables.

"It has all they key food groups, vitamins and minerals required for a healthy balanced meal, whilst maximising flavour to feel like you aren’t dieting."

(Image: The Four Horseshoes, Nursling)

Ingredients

• Skin on chicken breast

• Raw Chorizo meat

• Shallot

• Lemon zest and juice 

• Garlic

• Thyme Leaves

• Polenta

• Parmesan

• Chicken Stock 

• Red peppers

• Tomatoes

• Oregano

• Almonds

• Smoked paprika 

• Mint

• Parsley

• Red Chilli

• Extra Virgin Olive Oil

• Red Wine Vinegar

• Courgette

• Tenderstem Broccoli

• Extra Virgin Olive Oil,

• Chilli Flakes

• Garlic Powder

• Salt

(Image: Four horsesheos) Method

Make the stuffing for the chicken, remove the chorizo from the skin and mix a diced shallot, grated clove of garlic, teaspoon of thyme leaves, and the zest and juice of half a lemon.

Stuff the chicken breast with your chorizo. Place in a frying pan, skin side down and cook until the skin is golden and crispy. Transfer into a preheated oven at 180 degrees for 12 to 15 minutes.

Add chicken stock to the polenta, place in a saucepan on a low heat and cook for 5-10 minutes, then add grated parmesan and thyme leaves. 

For the Romesco sauce, preheat your oven to 180 degrees, then chop all your vegetables (red peppers, tomatoes, shallot and garlic). Lightly season with salt, pepper, smoked paprika, oregano and extra virgin olive oil, mix well and roast for 15-20 minutes (or until the vegetables soften). Transfer the contents to a blender with a generous handful of almonds, a squeeze of lemon juice and 100ml of water, blend until smooth.

To make the Chimichurri, mix a clove of grated garlic, one diced red chilli, chopped mint and parsley, a tablespoon of red wine vinegar, three tablespoons of extra virgin olive oil, a squeeze of lemon juice and a pinch of salt. 

For the Chargrilled Vegetables, make your marinade by mixing a tablespoon of extra virgin olive oil, the zest and juice of half a large lemon, one teaspoon of garlic powder, half a teaspoon of oregano, quarter of a teaspoon of dried chili flakes, half a teaspoon of smoked paprika and a pinch of salt.

Then cut all your vegetables (courgette, pepper, tomato, broccoli), add to your marinade and sit for 30 minutes. Preheat your griddle pan and cook for 2 to 3 minutes each side. 

(Image: The Four Horseshoes)