Recipe

Chop, season, sauté, bake and enjoy. This Roast Chicken Chorizo Ballotine is boned, stuffed, and folded to perfection.

Serves: 4 people | Prep time: 15 minutes | Cooking time: 40 minutes

French  

Ingredients

• 4 x Chicken breasts
• 100g Specially Selected Chorizo
• 1 x Red onion
• 50g Fresh breadcrumbs
• 25g Tomato purée
• 30ml Water
• 1 x Tsp Dried Oregano
• 2 x Cloves Garlic
• 60ml Olive oil

  

For the sauce

• 15g Tomato purée
• 15g Green pesto
• 1x Quixo Chicken stock pot
• 20ml Lemon juice
• 120ml Water – or White wine
• 50ml Double cream
• Black pepper

Method

1. Peel and finely chop the red onion.
2. Peel and mince the garlic.
3. Peel the papery skin off the chorizo and chop finely.
4. In a large frying pan sauté the chopped onion and garlic on a low light for a few mins with 30ml olive oil.
5. Then add the chopped chorizo and sauté for another 5 minutes.
6. Turn off the heat, add the breadcrumbs, tomato purée, oregano, water and stir well to mix.
7. Allow the stuffing to cool.
8. Beat the chicken breasts with a wooden rolling pin between some greaseproof paper – to flatten them into escalopes.
9. Divide the stuffing into four.
10. Put a portion in the centre of each chicken breast and roll up to form an oval shape.
11. Put them on a greased baking dish with the cut edge on the bottom.
12. Drizzle over the remaining olive oil and bake in the oven for 35 minutes.

  

To make the sauce

1. Put the tomato purée, pesto, stock pot, water or wine, lemon juice and cream in a small saucepan.
2. Slowly bring to the boil
3. Season with some black pepper  
4. Serve alongside the chicken.