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  1. Home
  2. Food

Chorizo and onion-stuffed chicken breasts

Yum! - by Better Homes and Gardens
  • 14 Nov 2017
Chorizo and onion-stuffed chicken breasts
Prep: 25 Minutes - Cook: 35 Minutes - Serves 6
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Fill with spicy sausage, orange zest, parmesan and aromatic herbs.

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

  1. Line a freezer-proof tray with baking paper. Halve chicken breasts horizontally without cutting all the way through.

  2. 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.

  3. 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.

  4. 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.

  5. The day before:

    Arrange fillets on a tray in a single layer and thaw in the fridge for 24 hours.

  6. 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.

  7. 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.

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