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
•Wheat
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
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 Wheat)
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
Dietary Fiber0 g
Protein56.8 g
Cholesterol0 mg
Salt2.86 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
Instructions
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.