Spanish Chorizo Stuffed Chicken Breast
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 teaspoon fresh oregano (optional)
- 2 large boneless skinless chicken breasts (8 to 10 ounces each)
- 2 ounces chorizo sausage, thinly sliced
- salt to taste
- 2 tablespoons fine breadcrumbs
- 2 tablespoons armigiano-Reggiano cheese
- 2 tablespoons sherry vinegar
- 1/3 cup sherry wine
- 2 tablespoons butter, cubed
- black pepper to taste
- 1 tablespoon talian parsley (optional)
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Instructions
- 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.
Source
Original recipe: View Original