Chorizo Stuffed Chicken Breast
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Chorizo Stuffed Chicken Breast

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)

500 grams

Baby Potatoes

2 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)

150 grams

Baby Carrots

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

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Nutrition Values

Energy (kJ)2889 kJ
Energy (kcal)690 kcal
Fat22.4 g
of which saturates8.7 g
Carbohydrate67 g
of which sugars10.7 g
Dietary Fiber0 g
Protein56.9 g
Cholesterol0 mg
Salt3.11 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

Roast the Potatoes
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. Turn halfway through cooking.
Stuff the Chicken
2
  • 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.

Cook the Chicken
3
  • 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.

Make the Gravy
4
  • 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.
Fry the Carrots
5
  • 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.
Finish and Serve
6
  • 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.