Chicken probably tops the list when I talk to people about foods they commonly eat, but find just plain boring.  And while I strongly believe there need be nothing boring about our fine feather friends, I do understand where they are coming from.  The boneless, skinless chicken breast, which is ubiquitous, cooked plain and simply….is….pretty boring.  But you can learn to jazz-up that chicken breast up in a hundred different ways, with just a couple simple techniques.  In this recipe video, I show you how to make a chicken breast, stuffed with chorizo, spinach, and cheese. The seared chicken is nice and crusty on the outside, with a super flavorful stuffing that give a great presentation and flavor.  And as an added bonus helps to keep the chicken breast from drying out.  Hope you enjoy it as much as I do.

Recipe Overview and Keys to Success

To make the best stuffed chicken, make sure you do these few things:

  • Making the pocket in the chicken breast is not hard, but it does take some knife work.  The first few times you do it, go slow, and make sure you use your free hand to feel where the knife is, so you can guide it along and keep in the center of the breast.  You’ll also want to make sure the hole is small so the stuffing doesn’t leak out
  • This is a dish where you’ll want to get a good sear on the meat.  That, along with proper seasoning, gets you a crusty, flavorful skin
  • Don’t skimp on the stuffing.  You don’t need to go bursting the chicken, but you’ve got a fair amount of chicken, so use a fair about stuffing.  I like to make sure there’s enough stuffing to give the chicken a slightly cylindrical shape
  • Note you can get the chicken breasts stuffed ahead of time - hours before cooking them; so these are great for a dinner party
  • Finally, if you do tear a hole in the chicken, cook the side with the hole first.  That will help keep the stuffing from falling out.

RECIPE FOR CHICKEN STUFFED WITH CHORIZO, SPINACH, CHEESE

Ingredients (for 2 - 3 servings)

  • 2 boneless skinless chicken breasts (don’t by cut filets, or anything pounded out, you need them fairly thick)
  • 4 – 5 inch piece of chorizo sausage
  • 1.5 cups of baby spinach
  • 1/4 cups of grated Manchego (or any other favorite) cheese

How to Make Stuffed Chicken Breasts

  • First make the stuffing
  • Dice the chorizo into fine pieces and sauté over medium heat, until it is just slightly browned, and some of the oil is released
  • Add the spinach and toss until it is wilted; that should only take  few minutes
  • Remove to a bowl and let it cool
  • Add the cheese once cooled and season with salt and pepper
  • Taste the stuffing and if needed, re-season with salt and pepper
  • Create the pocket in the chicken breasts using a small (3 – 5 inch) paring knife
  • With the chicken breast flat on the cutting board, and holding the knife horizontal, gently “stab” the thickest part of the chicken, pushing the knife into the center of the breast
  • You now have  thin horizontal slit in the breast; cut with the tip of the knife, holding the base of the knife steady to expand the slit into a pocket.  Use your free hand, placed on top of the chicken breast to feel where the knife is moving, so you can keep it horizontal, and prevent puncturing the breast
  • Continue to expand the pocket until it’s near the edges of the chicken; now you’re ready to stuff
  • A little bit at a time, push the stuffing through the whole, and into the pocket you created; moving it down and filling as you go; repeat with the other breasts
  • Preheat your oven to 375 degrees
  • Season the outside of the chicken with salt and pepper
  • Heat a sauté pan until just starting to smoke, coat with olive oil and add the chicken to the pan
  • If you happen to tear a whole in the chicken, put the side with whole on the pan first
  • Allow the chicken to sear for 3 – 4 minutes; turn it and sear the other side for 3 – 4 minutes
  • Move to the oven for another 3 minutes, and the chicken should be cooked through; use a meat thermometer if you’re in doubt
  • Make sure to allow the chicken to rest for a few minutes, or the stuffing will ooze out when cut
  • Once rested, I like to slice, and serve with the stuffing face up for a great presentation

In the video, you’ll see I make a quick lemon capper sauce, which you can do, or just about any other quick pan sauce.

Wine Recommendation: I’d suggest you keep with the Spanish theme, and go with a Rioja.  I really love lighter style Tempranillos, but if you’re looking for a white just about any Rioja Blanco will serve you well

Total Time: 
60minutes
Prep Time: 
30minutes
Cook Time: 
30minutes
Cuisine: