Name: Spanish Chorizo Stuffed Chicken Breast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, crushed; 1 teaspoon chopped fresh oregano, optional; 2 large boneless skinless chicken breasts (8 to 10 ounceseach); 2 ounces Spanish chorizo sausage, thinly sliced; salt to taste; 2 tablespoons fine breadcrumbs; 2 tablespoons finely grated Parmigiano-Reggiano cheese; 2 tablespoons sherry vinegar; 1/3 cup sherry wine; 2 tablespoons cold butter, cubed; freshly ground black pepper to taste; 1 tablespoon chopped Italian parsley, optional

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

2

Jump to Nutrition Facts

When chefs want to see what kind of cooking skills young cooks have, they’ll give them a couple eggs and have them make a plain, French-style omelet. This is one of the oldest, and most accurate culinary tests ever, since the seasoning and texture of the omelet are either perfect or they’re not. Many will nail the job interview in the chef’s office, but then wither on the hotline; their dreams crushed by a dry, bland omelet.

Well, the same test could be done with boneless, skinless, chicken breasts. If you can turn that into something that looks, feels, and tastes great, you can cook. While there are many ways to achieve that result, one of my favorites is to stuff the breast with something fatty and highly seasoned, like sausage. And by “stuffed,” I actually mean “studded.”

In the original version, I cut a pocket in the breast and stuffed the chorizo inside, which works great. But before I had a chance to film it, I saw a picture of ham- and cheese-stuffed chicken breasts online. The meat and cheese was inserted into slices on the top instead. I loved the appearance and it’s also an easier technique. I really hope you give this a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon chopped fresh oregano (optional)
2 large boneless skinless chicken breasts (8 to 10 ounces each)
2 ounces Spanish chorizo sausage, thinly sliced
salt to taste
2 tablespoons fine breadcrumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons sherry vinegar
1/3 cup sherry wine
2 tablespoons cold butter, cubed
freshly ground black pepper to taste
1 tablespoon chopped Italian parsley (optional)

Directions

Chorizo stuffed chicken breast on plate with tomato salad — Chef JOhn

Mix olive oil, garlic, and oregano in a small bowl and set
aside.
Preheat the oven to 475 degrees F (245 degrees C).
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.
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.
Slide slices of chorizo into the slashes in the chicken. Once inserted, at least 75% of the sausage slice should be covered by chicken.
Transfer chicken to an oven safe skillet or pan, and pour over any extra oil. Dust breasts with breadcrumbs, and sprinkle with cheese.
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).
Remove chicken from pan, and let rest on plate, loosely covered with foil.
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.
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.
Turn off heat, and stir in the parsley. Taste for seasoning and adjust if necessary.
Transfer chicken to plates and top with sauce.

Nutrition Facts (per serving)

628	Calories
42g	Fat
10g	Carbs
47g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 628
% Daily Value *
Total Fat 42g	54%
Saturated Fat 15g	77%
Cholesterol 162mg	54%
Sodium 1215mg	53%
Total Carbohydrate 10g	4%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 47g
Vitamin C 1mg	5%
Calcium 100mg	8%
Iron 3mg	14%
Potassium 516mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.