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!
Ingredients
320 grams
Chicken Breast
100 grams
Chorizo
(Contains Milk)
500 grams
Baby Potatoes
1 unit(s)
Onion
1 sachet(s)
Chicken Stock
1 pack(s)
Breadcrumbs
(Contains Wheat)
5 grams
Thyme
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Baby Carrot
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
Utensils
Instructions
- 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. Turn halfway through cooking.
- Place a pan over medium-high heat with 2 tbsp butter (double for 4p).
- Fry chorizo for 2-3 mins.
- Remove from heat. Add breadcrumbs and cheese.
- Slice a pocket horizontally into the chicken. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging.
- Spoon the chorizo mix into the pocket.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Lower the heat of the oven to 220°C/200°C fan/gas mark 7.
- 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 until cooked through, 18-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Use two baking trays if necessary.
- Place a medium pot over medium heat with a drizzle of oil.
- Once hot, fry the onion until golden, stirring occasionally, 8-10 mins.
- Add 1 tsp sugar (double for 4p) and cook, stirring, 1-2 mins.
- In a bowl, mix 1 tbsp flour and 200ml cold water (double both for 4p) together with the chicken stock powder.
- Add the thyme sprig and the flour to the pot. Bring to the boil and simmer until thickened, 3-4 mins. Season to taste with salt and pepper.
- Meanwhile, give the pan a wipe then return it to medium-high heat with a drizzle of oil.
- Once hot, fry the carrots until starting to char, 2-3 mins.
- Add a splash of water and cover with a lid or foil.
- Cook until tender, 4-5 mins.
- Once cooked, remove from the heat and cover to keep warm.
- Remove the thyme sprig from the onion gravy and discard.
- Divide the roast baby potatoes, chicken and tender carrots between plates.
- Pour the onion gravy over the cheesy chorizo stuffed chicken.