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Spanish Chorizo Stuffed Chicken Breast

5

50 min

Spanish Chorizo Stuffed Chicken Breast

Spanish Chorizo Stuffed Chicken Breast Photo 1

Time

50 min

Serving

2 persons

Calories

628

Rating

5.00★ (14)

Cuisine

Spanish
Author: Victoria Buriak
Spanish chorizo stuffed chicken breast is a prime example of my successful attempts in making boneless skinless chicken breast less boring—one foolproof thing is stuffing it with sausage.

Ingredients

  • olive oil: 2 Tbsp
  • garlic: 2 clove (crushed)
  • fresh oregano: 1 tsp (chopped, optional)
  • boneless skinless chicken breasts (8 to 10 ounces each): 2 piece
  • ounces Spanish chorizo sausage: 2 piece (sliced)
  • salt: (to taste)
  • fine breadcrumbs: 2 Tbsp
  • finely grated Parmigiano-Reggiano cheese: 2 Tbsp
  • sherry vinegar: 2 Tbsp
  • sherry wine: 0.33333 cup
  • butter: 2 Tbsp (cubed, cold)
  • black pepper: (to taste, freshly ground)
  • Italian parsley: 1 Tbsp (chopped, optional)

Metric Conversion

Stages of cooking

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  1. Mix olive oil, garlic, and oregano in a small bowl and setaside.
    Spanish Chorizo Stuffed Chicken Breast Photo 2
  2. Preheat the oven to 475 degrees F (245 degrees C).
    Spanish Chorizo Stuffed Chicken Breast Photo 3
  3. Use a sharp thin knife to make five deep slashes at a 45-degree angle into the chicken breast, about an inch apart, going almost, but not quite all the way through.  Leave about 1/2-inch of breast un-cut on either side of the slash.
    Spanish Chorizo Stuffed Chicken Breast Photo 4
  4. Salt chicken breasts generously on both sides, and spoon oil mixture on top. Rub olive oil mixture into slashes, and all over the surface and bottom of the breasts.
    Spanish Chorizo Stuffed Chicken Breast Photo 5
  5. Slide slices of chorizo into the slashes in the chicken. Once inserted, at least 75% of the sausage slice should be covered by chicken.
    Spanish Chorizo Stuffed Chicken Breast Photo 6
  6. Transfer chicken to an oven safe skillet or pan, and pour over any extra oil. Dust breasts with breadcrumbs, and sprinkle with cheese.  
    Spanish Chorizo Stuffed Chicken Breast Photo 7
  7. Roast in the preheated oven until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
    Spanish Chorizo Stuffed Chicken Breast Photo 8
  8. Remove chicken from pan, and let rest on plate, loosely covered with foil.
    Spanish Chorizo Stuffed Chicken Breast Photo 9
  9. Add vinegar and sherry to the pan and turn the heat to medium high. Season with salt and pepper and bring to a boil, stirring occasionally. Cook until sauce has reduced by half.
    Spanish Chorizo Stuffed Chicken Breast Photo 10
  10. Add any accumulated juices from the plate of chicken to the pan. Reduce heat to lowest setting and stir in cold butter. Stir constantly until butter has disappeared.
    Spanish Chorizo Stuffed Chicken Breast Photo 11
  11. Turn off heat, and stir in the parsley. Taste for seasoning and adjust if necessary.
    Spanish Chorizo Stuffed Chicken Breast Photo 12
  12. Transfer chicken to plates and top with sauce.
    Spanish Chorizo Stuffed Chicken Breast Photo 13

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