Dinner
Chorizo Stuffed Chicken Breasts
This no-fuss dough is great for weeknight pizza dinners, or used for flatbread appetizers for your weekend house guests. Chef’s Tip: The dough can be wrapped in plastic wrap and kept in the refrigerator for eight hours or in the freezer for one month.
Updated
Ingredients
- 1 Tbsp canola oil (15 mL)
- 1/2 cup finely diced chorizo sausage (125 mL)
- 4 oz cream cheese (112 g)
- 4 skinless, boneless chicken breasts
- 2 cups panko crumbs (500 mL)
- 2-3 eggs, lightly beaten (2-3)
- 3/4 cup flour (175 mL)
- 3 Tbsp canola oil (50 mL)
Directions
- Preheat oven to 350°F (180°C)
- Heat canola oil in a small frying pan. Add diced chorizo sausage and cook briefly over medium low heat, until sausage is lightly browned. Spoon into bowl and allow to cool. Add cream cheese and mix to combine the cheese and sausage.
- Meanwhile, using a sharp knife, make 1 ½ inch incisions into the sides of the chicken breasts. Carefully form a pocket in each breast.
- Divide cheese into 4 equal portions and stuff each breast. Use toothpicks to close incision, if desired.
- Dip each breast into egg, then flour, then egg again and finally into panko crumbs. Place on cookie rack to dry, about 10 – 15 minutes.
- Heat 3 Tbsp (45 mL) canola oil into large non – stick frying pan and place over medium heat. Cook chicken breasts for approximately 2 minutes on each side, starting with the side that has the largest visible stuffing mixture. Add additional canola oil if necessary.
- Place chicken breasts on foil lined baking sheet. Finish cooking for 20 minutes or until cooked through and juices run clear.
- Serve chicken
Nutritional Analysis
| Calories | 732 |
|---|---|
| Total Fat | 31.5 g |
| Saturated Fat | 7.7 g |
| Cholesterol | 330 mg |
| Sodium | 434 mg |
| Carbohydrates | 48.3 g |
| Fiber | 1.7 g |
| Sugar | 2.9 g |
| Protein | 74.7 g |
| Potassium | 938 mg |
