To me, chicken and chorizo are a dream combination so I always love a new way to get them involved on the same plate. This week these two ingredients were pretty much all I left in the fridge so I thought, I know, I’ll stuff them all together.
The result was delicious. The mozzarella combines nicely with the spinach and coriander and the Cajun/Parmesan combo on top of the chicken gives it a lovely finish.
I served this with some Uncle Ben’s Spicy Mexican Rice and a side salad topped with balsamic glaze. That made the whole meal only 9sp. Treat!
Chorizo Stuffed Chicken Breast
Serves 2 = 4sp each (Flex)
2 x 165g chicken breast, raw
1 tsp Cajun spice
6 slices of chorizo (the kind that comes sliced in a packet)
Small handful of spinach
1 tbsp fresh coriander, finely chopped
½ ball of half fat mozzarella (65g)
2 tsp fresh parmesan, finely grated
1 pack of Uncle Ben’s Spicy Rice (or my spicy rice recipe found here is the same amount of smart points) – 5sp per person
Side salad (mixed leaves, tomato, red onion, cucumber, peeled courgette, a little white wine vinegar and balsamic glaze) – 0sp per person.
Pre heat the oven to 180c. Take the chicken breast fillets and pop between two pieces of baking paper. Take a meat hammer (or rolling pin) and begin to bash the chicken breasts until they are nice and flat (just under a cm thick).
Season the chicken breast on the side facing up with a ¼ tsp of Cajun spice, salt and pepper, then lay three slices of chorizo down the centre. Top the chorizo with the spinach and coriander and then the mozzarella. Finish with another sprinkle of Cajun spice, salt and pepper.
Fold each side of the chicken breast in onto and over the filling and pin together using two cocktail sticks.
Place a sheet of tin foil on a baking tray, pop the chicken breasts in the middle and turn in the tin foil so that if forms a nice bowl around the chicken. This will keep all of the nice juices in.
Season the top of the chicken with salt, pepper and a pinch of Cajun and sprinkle over 1 tsp of parmesan per breast. Pop into the oven for 30-35 minutes until cooked through.
I served this with some Uncle Ben’s Spicy Mexican Rice and a side salad (ingredients included above) topped with balsamic glaze. If you are doing so, five minutes before the chicken is ready pop the rice in the microwave until cooked and then plate up with the side salad.
Pop the chicken on the plate (remember to remove the cocktail sticks!) and share the sauce from the foil between two, pouring over the chicken and onto the rice.