Spanish Chorizo Stuffed Chicken Breast Recipe
Prepare to elevate your dinner game with our tantalizing Spanish Chorizo Stuffed Chicken Breast recipe. Bursting with bold flavors and succulent textures, this dish is a celebration of Spanish cuisine at its finest. Tender chicken breasts are stuffed with savory Spanish chorizo, aromatic garlic, fresh herbs, and a hint of sherry wine, creating a symphony of taste sensations that will delight your palate and impress your guests. Whether you’re cooking for a special occasion or simply craving a gourmet meal, this Spanish Chorizo Stuffed Chicken Breast is sure to steal the show.
Ingredients
Meat
- 2 Chicken breasts, large, boneless skinless
- 2 oz Spanish chorizo sausage
Produce
- 2 cloves Garlic
- 1 tbsp Italian parsley
- 1 tsp Fresh oregano
Baking & Spices
- Black pepper, freshly ground, to taste
- Salt, to taste
Oils & Vinegars
- 2 tbsp Olive oil
- 2 tbsp Sherry vinegar
Bread & Baked Goods
- 2 tbsp Fine breadcrumbs
Dairy
- 2 tbsp Butter
- 2 tbsp Parmigiano-reggiano cheese, grated
Beer, Wine & Liquor
- 1/3 cup Sherry wine
Instructions
- Prepare Chicken Breasts: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully butterfly each chicken breast, cutting horizontally through the center but not all the way through, so you can open it like a book. Season both sides of the chicken breasts with salt and pepper.
- Prepare Stuffing: In a skillet over medium heat, add 1 tablespoon of olive oil. Remove the casing from the chorizo sausage and crumble it into the skillet. Cook the chorizo, breaking it apart with a spoon, until it’s browned and cooked through, about 5-7 minutes. Remove the cooked chorizo from the skillet and set it aside.
- Prepare Garlic Butter: In the same skillet, add 1 tablespoon of butter and minced garlic. Cook until the garlic becomes fragrant, about 1-2 minutes. Remove from heat and set aside.
- Assemble Chicken: Open each chicken breast and spread the cooked chorizo evenly over one side of each breast. Sprinkle with chopped parsley and fresh oregano. Roll up the chicken breasts, starting from the side with the filling, and secure with toothpicks or kitchen twine.
- Sear Chicken: In the same skillet used for cooking the chorizo and garlic, heat 1 tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts on all sides until golden brown, about 2-3 minutes per side.
- Transfer to Oven: Transfer the skillet to the preheated oven and bake the chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Prepare Sherry Sauce: While the chicken is baking, return the skillet to the stovetop over medium heat. Add sherry wine and sherry vinegar to deglaze the pan, scraping up any browned bits from the bottom. Let the sauce simmer until it reduces slightly, then stir in the remaining butter and grated Parmigiano-reggiano cheese until melted and incorporated.
- Serve: Remove the stuffed chicken breasts from the oven and let them rest for a few minutes before slicing. Serve the chicken drizzled with the sherry sauce, garnished with additional chopped parsley if desired.
Cook Notes and Variations
- Substitute Chorizo: If you can’t find Spanish chorizo, you can use any other type of dry-cured sausage with a similar flavor profile, such as Italian or Portuguese chorizo.
- Vegetarian Option: For a vegetarian version, substitute the chorizo with crumbled tofu or a mix of sautéed vegetables and beans seasoned with smoked paprika and cumin.
- Grill Option: Instead of baking, you can grill the stuffed chicken breasts over medium-high heat for about 10-12 minutes per side, or until cooked through.
Keto and Low Carb Versions
Keto Version
To make this Spanish Chorizo Stuffed Chicken Breast keto-friendly, omit the breadcrumbs from the recipe. Additionally, use a dry sherry wine with lower residual sugar content or replace it with chicken broth for a lower carb option.
Low Carb Version
For a low carb version, reduce or omit the breadcrumbs entirely. You can also skip the sherry wine in the sauce and increase the amount of sherry vinegar or use chicken broth for added flavor.
Frequently Asked Questions (FAQs)
1. Can I prepare the stuffed chicken breasts in advance?
Yes, you can assemble the stuffed chicken breasts ahead of time and refrigerate them for up to 24 hours before cooking. Just be sure to remove them from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
2. How do I know when the chicken breasts are cooked through?
The chicken breasts are done when they reach an internal temperature of 165°F (74°C) when tested with a meat thermometer inserted into the thickest part of the meat, away from the stuffing.
3. Can I use a different type of cheese in the stuffing?
Absolutely! While Parmigiano-reggiano cheese adds a delicious nutty flavor, you can substitute it with any other hard cheese such as Pecorino Romano or Manchego.
4. Can I freeze leftovers?
Yes, you can freeze leftover stuffed chicken breasts for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil and store them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
5. What side dishes pair well with this dish?
This Spanish Chorizo Stuffed Chicken Breast pairs beautifully with a variety of side dishes such as roasted potatoes, steamed vegetables, sautéed greens, or a simple green salad dressed with vinaigrette.
In conclusion, our Spanish Chorizo Stuffed Chicken Breast is a flavorful and elegant dish that brings a taste of Spain to your dinner table. With its juicy chicken, savory chorizo, and aromatic herbs, this dish is sure to become a favorite among family and friends. Whether you’re cooking for a special occasion or simply treating yourself to a gourmet meal, this Spanish-inspired dish is guaranteed to impress. So gather your ingredients, roll up your sleeves, and get ready to enjoy a culinary journey to the heart of Spain with every delicious bite of this stuffed chicken breast!
