Spanish Chorizo Stuffed Chicken Breast: A Flavorful Fiesta in Every Bite

Are you ready to elevate your chicken game? Forget the same old boring dinners and prepare to embark on a culinary adventure with this Spanish Chorizo Stuffed Chicken Breast recipe! This dish combines the succulent tenderness of chicken breast with the smoky, spicy richness of Spanish chorizo, creating a symphony of flavors that will tantalize your taste buds. It’s surprisingly easy to make, impressive enough for a dinner party, and guaranteed to become a family favorite.

This recipe provides detailed steps and instructions to ensure perfect results every time. We’ll cover everything from preparing the ingredients to achieving that golden-brown crust on the chicken, guaranteeing a juicy and flavorful masterpiece.

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of chicken, chorizo, cheese, and herbs creates a truly unforgettable flavor profile.
* **Easy to Make:** Despite its impressive presentation, this recipe is surprisingly simple to execute.
* **Impressive Presentation:** Perfect for dinner parties or special occasions.
* **Versatile:** Customize the filling with your favorite cheeses, vegetables, or herbs.
* **Make-Ahead Friendly:** Prepare the stuffed chicken breasts ahead of time for a stress-free dinner.

## Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken Breasts:** 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* **Spanish Chorizo:** 4 ounces, casings removed and diced (use either sweet or spicy chorizo depending on your preference)
* **Onion:** 1/2 medium, finely chopped
* **Garlic:** 2 cloves, minced
* **Red Bell Pepper:** 1/2 medium, finely diced
* **Smoked Paprika:** 1/2 teaspoon
* **Dried Oregano:** 1/2 teaspoon
* **Shredded Cheese:** 1/2 cup (Manchego, Monterey Jack, or your favorite)
* **Fresh Parsley:** 2 tablespoons, chopped
* **Olive Oil:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Optional Garnishes:** Fresh parsley, paprika

## Equipment You’ll Need

* Large skillet or frying pan
* Cutting board
* Sharp knife
* Mixing bowl
* Toothpicks (optional, for securing the chicken)

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions for perfect Spanish Chorizo Stuffed Chicken Breasts:

### Step 1: Prepare the Chicken Breasts

1. **Pound the Chicken:** Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and creates a pocket for the filling.
2. **Season the Chicken:** Season both sides of each chicken breast with salt and pepper.

### Step 2: Prepare the Chorizo Filling

1. **Cook the Chorizo:** In a large skillet over medium heat, add the diced chorizo. Cook, stirring occasionally, until the chorizo is browned and has rendered some of its fat (about 5-7 minutes). Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
2. **Sauté the Vegetables:** Add the chopped onion and red bell pepper to the skillet with the chorizo fat. Cook over medium heat, stirring occasionally, until the vegetables are softened (about 5-7 minutes).
3. **Add Garlic and Spices:** Add the minced garlic, smoked paprika, and dried oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
4. **Combine the Filling:** Remove the skillet from the heat. In a mixing bowl, combine the cooked chorizo, sautéed vegetables, shredded cheese, and chopped fresh parsley. Mix well to combine.

### Step 3: Stuff the Chicken Breasts

1. **Assemble the Chicken:** Place a chicken breast on a clean surface. Spoon about 1/4 of the chorizo filling onto the center of the chicken breast.
2. **Roll and Secure:** Fold the sides of the chicken breast over the filling, then roll it up tightly, starting from one end. Secure the seam with toothpicks if necessary (this will help prevent the filling from spilling out during cooking).
3. **Repeat:** Repeat this process with the remaining chicken breasts and filling.

### Step 4: Cook the Chicken Breasts

1. **Sear the Chicken:** Heat the remaining olive oil in the same skillet over medium-high heat. Carefully place the stuffed chicken breasts in the skillet, seam-side down. Sear for 2-3 minutes per side, until golden brown.
2. **Bake the Chicken (Optional):** If you want to ensure the chicken is cooked through, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
3. **Alternatively cook on stovetop**: Reduce the heat to low, cover the skillet and cook for about 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Turn the chicken breasts occasionally for even cooking.

### Step 5: Rest and Serve

1. **Rest the Chicken:** Remove the chicken breasts from the skillet or oven and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
2. **Slice and Serve:** Remove any toothpicks. Slice the chicken breasts into medallions and serve immediately. Garnish with fresh parsley or a sprinkle of smoked paprika, if desired.

## Tips and Variations

* **Cheese Variations:** Experiment with different cheeses like Manchego, Gruyere, or even a spicy pepper jack.
* **Vegetable Additions:** Add other vegetables to the filling, such as spinach, mushrooms, or sun-dried tomatoes.
* **Herb Variations:** Use different herbs like thyme, rosemary, or cilantro to customize the flavor.
* **Spicy Kick:** For an extra kick, add a pinch of red pepper flakes to the filling.
* **Sauce it up!:** Serve with a drizzle of Romesco sauce.
* **Make it ahead:** Stuff the chicken breasts in the morning and refrigerate them until you’re ready to cook. This is a great way to save time on busy weeknights.
* **Ensure even cooking:** Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
* **Don’t overcook the chorizo:** Overcooked chorizo can become tough and dry. Cook it until it’s browned but still slightly tender.
* **Be careful not to overfill:** Overfilling the chicken breasts can make them difficult to roll and may cause the filling to spill out during cooking.

## Serving Suggestions

This Spanish Chorizo Stuffed Chicken Breast is delicious served with a variety of side dishes. Here are a few suggestions:

* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts.
* **Rice or Quinoa:** Fluffy white rice, brown rice, or quinoa.
* **Salad:** A simple green salad with a vinaigrette dressing.
* **Mashed Potatoes:** Creamy mashed potatoes or sweet potato mash.
* **Spanish Rice:** A classic side dish that complements the flavors of the chicken.

## Nutritional Information (Approximate)

(Per serving, approximate values may vary based on specific ingredients used)

* Calories: 400-500
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 10-15g

## Storage Instructions

* **Refrigerate:** Store leftover chicken breasts in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat in the microwave or oven until heated through.

## Conclusion

This Spanish Chorizo Stuffed Chicken Breast recipe is a guaranteed crowd-pleaser. It’s easy to make, packed with flavor, and perfect for any occasion. So, ditch the boring chicken dinners and give this recipe a try! You won’t be disappointed.

Enjoy your culinary creation, and let me know in the comments below how your Spanish Chorizo Stuffed Chicken Breast turned out!