Spanish·Main Course
Spanish Chorizo-Stuffed Chicken Breast
Transform boring boneless skinless chicken breasts into a succulent, flavorful meal by scoring and stuffing them with thin slices of fatty Spanish chorizo. The chicken is roasted with a breadcrumb and Parmesan crust, then finished with a luxurious, emulsified Sherry butter pan sauce.
Prep
15m
Cook
25m
Total
40m
Serves
2
Method
- 01
Prepare the garlic oil by stirring crushed garlic and fresh chopped oregano into olive oil. Slice the Spanish chorizo thinly, aiming for about 8 to 9 slices per chicken breast.
Watch · 0:30
- 02
Prep the chicken by making five deep slashes across the top of each breast at a 45-degree angle. Space the cuts about one inch apart, being careful to leave the sides and bottom of the breast intact.
Watch · 1:45
- 03
Season the chicken breasts generously with salt on both sides. Apply the garlic-herb oil, massaging it into the cuts and over the exterior. Stuff the chorizo slices into the incisions, overlapping them if necessary.
Watch · 2:40
- 04
Transfer the chicken to an oven-safe skillet. Lightly dust the tops with breadcrumbs and grated Parmesan cheese. Roast in a preheated 475°F (245°C) oven for 20 to 25 minutes until the chicken is cooked through.
Watch · 4:47
- 05
Remove the chicken to a warm plate and tent loosely with foil. Set the roasting pan over medium-high heat on the stove. Add Sherry vinegar, Sherry wine, salt, and pepper. Simmer, scraping up the browned bits, until the liquid is reduced by half.
Watch · 6:15
- 06
Pour any accumulated juices from the chicken plate into the pan. Reduce heat to low and whisk in the cold cubed butter until emulsified into a thick, glossy sauce. Stir in the parsley and spoon the sauce over the chicken to serve.
Watch · 7:44
From Chef John
“It's a proven scientific fact that a massage is not as good without the oil.”
“Keep the towel on the handle so you don't get burned like Randall.”
“This chicken has been flavored from the inside out.”