Ingredients
6 chicken breast fillets
3 Tbsp extra virgin olive oil, plus extra
2 Tbsp 1 x 125g chorizo, finely chopped
1 brown onion, finely chopped
2 cloves garlic, crushed, plus extra 1 clove, finely grated
Finely grated zest of 1 orange
1 Tbsp thyme leaves, roughly chopped, plus extra 12 sprigs
60g parmesan, finely grated
1⁄4 cup finely chopped flat-leaf parsley leaves
Bejewelled roast vegetable bake, to serve
Method
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Line a freezer-proof tray with baking paper. Halve chicken breasts horizontally without cutting all the way through.
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To make filling, heat a large frying pan over a medium heat. Add 1 Tbsp of the oil, chorizo, onion and garlic. Cook, stirring, for 10 minutes or until onion is soft and chorizo is golden. Set aside in a large bowl to cool. Add orange zest, thyme and parmesan.
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Spoon stuffing onto 1 side of each butterflied chicken fillet and close fillet to enclose filling. Top with thyme sprig and secure chicken and thyme with kitchen twine.
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Combine parsley, the remaining 2 Tbsp oil and extra garlic in a small bowl. Brush onto fillets to coat. Arrange chicken on prepared tray and freeze for 6 hours or overnight until frozen solid. Wrap fillets in plastic wrap then transfer to a labelled large zip-lock bag and freeze for up to 2 months.
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The day before:
Arrange fillets on a tray in a single layer and thaw in the fridge for 24 hours.
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On the day:
Preheat oven to 200°C. Line an oven tray with baking paper. Heat extra oil in a large frying pan over a high heat. Cook chicken, thyme side down, for 5 minutes. Turn over and cook for a further 5 minutes then transfer to prepared tray.
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Roast for 15 minutes or until skin is golden and chicken is cooked through. Slice each fillet into 4 pieces then serve drizzled with pan juices and vegetable bake.
