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

Published: 31 Mar 13
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
10 minutes to make, 20 minutes to cook

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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.

Recipe from April 2013 Issue

Nutrition

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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