Chorizo Stuffed Chicken Breast
The change of seasons is upon us. The days are getting shorter and colder. Before we get all our sweaters and boots out for the fall, we wanted something that would scream spicy and nice! You know, the kind of meal that would transport you to your ideal tropical vacation spot. That’s when the idea of chorizo stuffed chicken breasts.
A couple of weeks ago we bought a meat package that included chicken breasts. Now, even though for some it’s the perfect protein, for us is a blank canvas like these chicken pizzlets.
How could you accomplish something spicy and nice? If you ask my husband is stuffing chicken with something spicy and what better than chorizo sausage! There are a few kinds of chorizo, but for this recipe our pick was Mexican chorizo.
While at the grocery store we found Cacique cheeses and chorizo. We usually find no brand name chorizo, so we were excited to give them a try for the first time. The price was right and the flavor was delightful! It’s always a reason for joy in our household when we get to try new Hispanic brands that are available at general market stores! Best part of Cacique, it’s made in the USA!
I was ready to use toothpicks to secure the stuffing until my husband offered to tied them. He comes from a butcher family so I knew it was going to be good and of course, I welcome his help in the kitchen. So, he did. Although we adore our grill, you can totally roast these in a preheated oven (on those rainy cold days) at 350 degrees F (1775 degrees C) for 35 minutes.
Let’s get to the recipe, shall we!
- 1 lb pork chorizo sausage
- 2 cloves garlic
- 2 tomatoes, seeded and diced
- 1/4 white onion, diced
- 1/4 cup chopped cilantro
- 1/2 package of Queso fresco, crumbled
- 4 chicken breasts, skinless and boneless
- 1 teaspoon paprika
- 1 teaspoon ground chipotle chile
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Preheat a medium saucepan at medium heat.
- Add the chorizo and grated garlic. (I use a microplane to grate the garlic.)
- Let it cook for about 8-10 minutes.
- Butterfly each chicken breast and pound them until they have a 1/4″ thickness.
- Now it’s time to stuff the chicken breasts! Add 1/4″ of the chorizo, tomatoes, onion, cilantro and queso to each breast.
- Fold the chicken breast and tie up or use toothpicks to secure openings.
- In a small mixing bowl, mix all the spices and season the chicken breasts.
- Place chicken breasts, seam sides down, on the grill over medium heat. Put grill cover; cook for about 20 minutes, turning after 10 minutes.Or bake for 30 minutes.
- You’ll know it’s ready when the juice of the chicken is no longer pink in center.
- Remove toothpicks or twine before serving.