Chorizo-stuffed chicken

Name: Chorizo-stuffed chicken
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 1 shallot, grated; small handful finely chopped fresh parsley; 4 tbsp breadcrumbs; 1 large beaten free-range egg; skinned meat from 120g cooking chorizo; squeeze of lemon; 4 large free-range chicken breasts

Easy
April 2013

Easy
April 2013

Test kitchen approved

Serves 4
10 minutes to make, 20 minutes to cook

The smoky paprika flavour of chorizo pairs wonderfully with chicken in this quick and simple stuffed chicken breast recipe.

Nutrition: per serving

Calories: 417kcals
Fat: 22.2g (6.2g saturated)
Protein: 28.8g
Carbohydrates: 22.4g (3.7g sugars)
Fibre: 6.3g
Salt: 2.5g

Nutrition: per serving

Calories: 417kcals
Fat: 22.2g (6.2g saturated)
Protein: 28.8g
Carbohydrates: 22.4g (3.7g sugars)
Fibre: 6.3g
Salt: 2.5g

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Ingredients

1 shallot, grated
small handful finely chopped fresh parsley
4 tbsp breadcrumbs
1 large beaten free-range egg
skinned meat from 120g cooking chorizo
squeeze of lemon
4 large free-range chicken breasts

Method

Preheat the oven to 190°C/fan170°C/gas 5.
In a bowl, mix the grated shallot, parsley, breadcrumbs, egg, the chorizo and a squeeze of lemon.
Make a pocket between the skin and meat of 4 large free-range chicken breasts, ensuring the skin stays attached at the sides. Stuff each breast with a quarter of the chorizo mixture and press to spread. Season the skin and rub with olive oil.
Roast for 20 minutes, then serve with mash, greens and lemon wedges.