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
-
Mix olive oil, garlic, and oregano in a small bowl and setaside.
-
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.
