Description
Weeknight dinner gets a gourmet twist with this Cheesy Chorizo-Stuffed Chicken with Mushroom and Pea Risotto. It’s rich, hearty, and easier to make than it looks.
Ingredients
Units
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Stuffed Chicken Fillets
- 4 chicken breast fillets, washed and butterflied
- Salt and black pepper, to taste
- 8-10 thin slices of chorizo sausage
- 1 cup mozzarella cheese, grated
- 3 tbsp Parmalat garlic and parsley butter (or regular butter + garlic + herbs)
- 1/4 cup white wine (optional) or chicken stock
- 1/2 tsp paprika
- Pinch of cayenne pepper
- 1/4 cup Nando’s Garlic Sauce (or any creamy garlic sauce you love)
- 3 tbsp fresh cream
Mushroom & Pea Risotto
- 1 cup risotto rice (Arborio rice works great)
- 1/2 cup white wine (optional) or extra chicken stock
- 1 cup chicken stock
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 button mushrooms, chopped
- 1/4 cup frozen peas
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp grated Parmesan cheese
- 1 tbsp butter
Instructions
- Place the 4 butterflied chicken fillets between two sheets of wax paper and gently flatten them with a mallet. Season both sides with salt and black pepper.
- Lay thin chorizo slices down the center of each fillet, sprinkle mozzarella cheese on top, and roll them up tightly. Secure with toothpicks so they don’t unroll while cooking.
- Melt 3 tbsp garlic and parsley butter in a pan over medium heat.
- Sauté the chicken rolls for about 5 minutes, just to seal them and get some color.
- Transfer the butter and chicken to a roasting dish, then bake in a preheated oven at 375°F (190°C) for 15–20 minutes, until the chicken’s cooked through.
- After baking, pour the leftover pan juices into a small saucepan.
- Add ¼ cup white wine (or chicken stock if skipping wine).
- Bring it to a boil, then let it reduce by half.
- Stir in ½ tsp paprika, a pinch of cayenne, ¼ cup Nando’s Garlic Sauce, and 3 tbsp cream.
- Taste for seasoning and adjust as needed. Simmer just until creamy.
- In a saucepan, sauté onion and garlic in a bit of oil or butter until soft.
- Add mushrooms and cook for another minute.
- Stir in risotto rice to coat it well, then pour in ½ cup wine (or stock) and cook until absorbed.
- Gradually add 1 cup chicken stock, stirring constantly.
- Toss in peas, thyme, salt, and pepper.
- Cook until the rice is tender and creamy.
- Stir in 2 tbsp Parmesan cheese and 1 tbsp butter just before serving.
- Slice the stuffed chicken fillets, drizzle with the garlic cream sauce, and serve alongside a generous scoop of mushroom and pea risotto.
- Add a quick stir-fry of colorful veggies on the side if you like a pop of freshness!
Notes
Created, prepared, tried, and tested by Gail
