Chorizo Stuffed Chicken Breast
Delicious and wrapped in bacon, Chorizo Stuffed Chicken Breast is easy enough for a midweek meal but can also impress when entertaining. Juicy chicken, bursting with a creamy and savory filling. Your family (or guests) will love it!
Ingredients
For the Chorizo Filling:
- 1 teaspoon olive oil
- 8 ounces fresh chorizo, casings remove
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon sherry vinegar
- 4 ounces cream cheese, softened
- 1/2 cup canned petite diced tomatoes
- 4 ounces Manchego cheese, shredded
- Salt and pepper, to taste
- 1/3 cup chopped parsley
For the bacon wrapped stuffed chicken breasts:
- 4 medium chicken breasts
- About 1/2 teaspoon smoked paprika
- 12 to 16 slices of bacon, depending on the size of the breasts
Instructions
To make the chorizo filling:
- Heat the olive oil in a large skillet, over medium-high heat. Add the chorizo and cook, breaking it apart with a wooden spoon, until cooked through, about 5 minutes. Remove with a slotted spoon and reserve.
- Discard most of the fat from the skillet, leaving about 2 teaspoons. Add the onion and garlic and sauté until softened and fragrant, about 2 minutes.
- Add the chorizo back to the pan and pour the sherry vinegar. Cook until completely evaporated, scraping the browned bits from the bottom of the pan. Remove from the heat and let it cool to room temperature.
- Once cooled, add the remaining ingredients, mixing to combine. Season with salt and pepper, and reserve.
To assemble and bake the chicken breasts:
- Preheat oven to 400 degrees F.
- Butterfly the chicken breasts by carefully slicing each breast horizontally, starting on the thicker side, and stopping about a 1/4-inch from the opposite end. The chicken should open like a book and lie flat.
- Place each chicken breast on plastic paper and cover with another plastic. Pound the chicken breasts to a 1/4-inch thickness. Season with salt, pepper and sprinkle with paprika.
- Spread the chorizo mixture on the cut side of each chicken breast. Then roll lengthwise.
- Wrap each breast with 3-4 slices of bacon, securing with toothpicks.
- Bake in the preheated oven for 45-50 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165 degrees F.
Notes
Bacon crispiness: If after 45 minutes, the chicken is cooked through but the bacon is not crispy enough, you can pop the breasts under the broiler to crisp up the bacon. If you continue baking normally until the bacon is perfect, the chicken might overcook and the results won't be as juicy.
Make ahead chorizo filling: The filling can be made ahead and refrigerated for 2-3 days.
Make ahead stuffed chicken breasts: The breasts can be stuffed, wrapped in bacon and then refrigerated overnight or up to 1 day.
Freezing: You can freeze the uncooked stuffed breasts, in an airtight container, for up to 3 months. When ready to serve, let them thaw overnight in the fridge and then bake as directed.
Nutrition
Serving: 1g, Calories: 617kcal, Carbohydrates: 5g, Protein: 52g, Fat: 42g, Saturated Fat: 19g, Polyunsaturated Fat: 21g, Cholesterol: 171mg, Sodium: 1257mg, Fiber: 1g, Sugar: 2g