Chorizo Stuffed Chicken Breast
with roast baby potatoes and caramelised onion gravy
As is seen in a lot of Iberian cooking, chicken and chorizo make a classic combination. For good reason! The chorizo stuffing in this recipe adds a slightly smoky flavour to the succulent chicken breast, with breadcrumbs and Italian style cheese for a bit of added bite!
Allergens:
Milk
•Hvede
The quantities provided above are averages only.
Total35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
100 grams
Chorizo
(Contains: Milk)
400 grams
Baby Potatoes
1 unit(s)
Onion
1 sachet(s)
Chicken Stock
150 grams
Green Beans
1 pack(s)
Breadcrumbs
(Contains: Hvede)
5 grams
Thyme
25 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Flour
to taste
Butter
to taste
Oil
Nutrition Values
Energy (kcal)637 kcal
Energy (kJ)2666 kJ
Fat22 g
of which saturates8.8 g
Carbohydrate53.7 g
of which sugars8.7 g
Protein56.8 g
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve, peel and thinly slice the onion.
- Halve the potatoes lengthways. Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Place a large pan over medium-high heat with 2 tbsp butter (double for 4p).
- Once hot, fry the chorizo until it starts to brown, 2-3 mins.
- Remove the pan from the heat. Stir in the breadcrumbs and cheese.
- Cut a pocket horizontally in the chicken breast and season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Spoon the chorizo and cheese mixture into the pocket.
3
- Season the outside of the chicken with salt and pepper, drizzle with oil to coat evenly.
- Place the stuffed chicken breasts onto one side of the baking tray with the potatoes.
- Roast the chorizo stuffed chicken for 18-20 mins, until cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
TIP: 4P customers may need to use 2 baking trays.
4
- Place a medium pot over medium heat with a drizzle of oil.
- Once hot, fry the onion until golden, 8-10 mins, stirring occasionally.
- Add 1 tsp sugar (double for 4p) and cook for 1-2 mins.
- In a bowl, whisk 1 tbsp flour and 200ml cold water (double both for 4p) together with the chicken stock powder.
- Add the thyme sprig and flour mixture to the pot. Bring to the boil and simmer until thickened, 3-4 mins. Season to taste with salt and pepper.
5
- Meanwhile, give the pan a wipe then return it to medium-high heat with a drizzle of oil.
- Trim the green beans.
- Once hot, add the green beans to the pan. Season with salt and pepper.
- Fry for 2-3 mins then add a splash of water and immediately cover with a lid or some foil.
- Cook until the green beans are tender, 4-5 mins.
6
- Remove the thyme sprig from the onion gravy and discard.
- Divide the roast baby potatoes, chicken and tender green beans between plates.
- Pour the onion gravy over the cheesy chorizo stuffed chicken.
More delicious recipes with similar ingredients
Aubergine Fatteh
with chilli garlic yoghurt and roast baby potatoes
Cheesy Fish Pie
with mashed potato topping and garlicky peas
Melted Mozzarella Beef Mince
with baby spinach and roasted potatoes
Chorizo Crumbed Leek and Potato Soup
with warm brioche bread
Linguine Melanzane
with blistered cherry tomatoes
Curried Chicken Tortillas
with yoghurt and shredded carrot salad
Moroccan Spiced Lentil Stew
with chickpeas and toasted baguette
BBQ Beef Ragu Rigatoni
with fresh chilli and melted cheese
Sticky BBQ Chicken
with wedges and garlicky broccoli
Pesto and Courgette Pasta
with Greek style cheese and wilted leaves
Sweet and Spicy Chicken Burger
with Cajun butter potatoes
One-pot Chorizo and Mozzarella Orzo
with creme fraiche and fresh sage
Festive Turkey Burger and Chorizo Sprouts
with caramelised shallot and cranberry chutney
Curried Chicken Traybake
with roast potatoes, carrots and broccoli
Cajun Chicken Traybake
with broccoli and roast potatoes
Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
Soy-glazed Pork
with chilli and coriander
Golden Crumbed Salmon and Broccoli
with buttered rice and lemony mayo
Teriyaki Chicken Traybake
with roast potatoes and tender broccolini
Creole-inspired Prawn Rigatoni
with cheese and a hint of lemon
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Cranberry and Pulled Pork Burger
with salad and sweet potato fries
Irish Sirloin Steak and Twice-cooked Potatoes
with broccoli in a pesto and balsamic dressing
Asian Crumbed Chicken Bao
with mushrooms, pickled cucumber and jasmine rice
Truffle Mushroom Pasta
with parsley and Italian cheese
Chickpea and Sweetcorn Salad
with avocado and crumbled Greek style cheese
Mexican-inspired Pork Chilli Bowl
with kidney beans and warmed tortillas
Thai Style Chicken Curry
with courgette and fragrant rice
Spiced Beef and Pork Linguine
with balsamic salad
Pork and Pak Choi Rice
with chilli and coriander
Chorizo and Mushroom Pasta
with cheese and creamy sauce
Chicken Schnitzel and Roast Potatoes
with hunting sauce
Mexican-inspired Beef Rigatoni
with paprika and parsley
Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
West African Peanut Stew
with sweet potato and quinoa
Mexican Spiced Turkey Burgers
with chilli flake potato wedges
Cherry Tomato Rigatoni
with pesto sauce and cheese
Pork Meatballs in Tomato Relish Glaze
with colcannon and peas
Spicy Tofu Bibimbap
with mushrooms and pickled carrot
Umami Honey Prawns in Creamy Curry
with mushrooms and jasmine rice
Bacon, Pear and Blue Cheese Salad
with toasted ciabatta