Chicken Stuffed with Piquillo and Chorizo

By á-30

Ingredients

• 4 chicken breasts
• 4 oz. spicy Spanish chorizo, casings removed and roughly chopped
• 8 piquillo peppers (or 4 roasted red peppers)
• 4 slices of black forest ham
• 4 slices of provolone cheese
• 1 tbsp. smoked paprika
• 8 toothpicks

Preparation

Step 1

Preheat the oven to 350° and grease a casserole dish. Butterfly the chicken and stuff each breast with 1 oz. chorizo (1/4 the amount) and 2 piquillo peppers (or 1 red pepper). Close the chicken breast up with your toothpicks.

Wrap each chicken breast with a slice of ham and place in the greased casserole dish. Cover each piece with a slice of cheese and sprinkle all over with the smoked paprika.

Bake for 30 – 35 minutes, or until the chicken is cooked through and the cheese is melty and brown.

Makes 4 servings.