Chorizo-Stuffed Chicken Breasts
by Chef Ragan Oglesby
For the Chicken and Filling:
- 1 (6-ounce) link Mexican chorizo, casing removed
- 1/2 medium white onion, minced (about 1/3 cup) ( for chorizo mix)
- 1 medium white onion, minced
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves
For the Chicken and Filling: Cook chorizo in a Dutch oven over medium-high heat, breaking it into small bits until lightly browned, about 5 minutes. Add onion and continue cooking until tender, 6 to 7 minutes. Remove from heat, drain on paper towels and reserve.
Using a sharp knife, butterfly the chicken breast halves: Slice along the length of each breast, and, working parallel to the cutting board, continue slicing until nearly all the way through (but not completely), so that each breast opens like a book.
Set each butterflied chicken breast half on a sheet of plastic wrap. Cover with another sheet of plastic wrap and, using a meat pounder, pound each breast to a 1/4-inch thickness. Remove plastic and trim each chicken breast to form an even rectangle. Spread 2 tablespoons of filling over each chicken breast, leaving a 1/4-inch border around the edges. Roll each breast lengthwise and secure at 3/4-inch intervals with kitchen twine. Season chicken all over with salt and pepper.
Heat olive oil in a large skillet over medium-heat until. Sear chicken on all sides until brown, about 5 minutes. Transfer meat to a platter and reserve. Reduce heat to medium and add onion and garlic. Cook, stirring, until translucent, 6 to 7 minutes.432
Return chicken to skillet, reduce heat to low and continue to cook until an instant-read thermometer registers 150°F when inserted into the center of chicken rolls, about 15 minutes.
Remove the twine and transfer chicken to a bed of Rosemary Orzo.