Chorizo and onion-stuffed chicken breasts

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

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.

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.

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.

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

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.

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.