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Spanish Chorizo Stuffed Chicken Breast
Spanish Chorizo Stuffed Chicken Breast
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Exciting baked chicken breasts stuffed with sausage slices and a delicious pan sauce by Chef John.
Ingredients:
  • 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
Instructions:
  • Combine the aromatic olive oil, minced garlic, and fragrant oregano in a small bowl, ready for use.
  • Preheat the oven to a piping hot 475 degrees F (245 degrees C).
  • Make five deep slashes at a precise 45-degree angle into the chicken breast, about an inch apart, ensuring you do not cut all the way through, leaving approximately 1/2-inch of breast uncut on each side of the slash. Use a sharp thin knife for best results.
  • Season both sides of the chicken breasts generously with salt, then pour the oil mixture over them. Massage the olive oil mixture into the cuts and all over the chicken breasts.
  • Tuck chorizo slices into the cuts of the chicken, making sure most of the sausage is concealed by the chicken.
  • Place the chicken in an oven-safe skillet, drizzle with any extra oil, coat with breadcrumbs, and sprinkle with cheese.
  • Roast in the preheated oven for 20-25 minutes until chicken reaches an internal temperature of 150°F (65°C).
  • Transfer the succulent chicken onto a plate, gently cover with foil, and allow it to rest.
  • Pour the vinegar and sherry into the pan over medium-high heat. Season with salt and pepper, then let it come to a boil while stirring occasionally. Simmer until the sauce reduces by half.
  • Incorporate all chicken plate juices into the pan. Lower heat to minimum and mix in chilled butter. Stir constantly until butter is fully incorporated.
  • Remove the pan from heat and gently fold in the fragrant parsley. Sample the dish for seasoning and enhance if needed.
  • Plate the chicken and generously ladle the flavorful sauce on top.

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