Chorizo & Sausage Meat Stuffed Corn Fed Chicken Breast Recipe

Prepare filling

Heat 2 tbs olive oil in a medium skillet over medium heat. Add the chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Crumble in the chorizo and mild pork sausage, breaking up with a spoon. Cook until no longer pink and slightly browned, about 6–8 minutes. Drain off excess fat if needed. Stir in chopped parsley, thyme, 1 tsp salt and 1/2 tsp pepper. Remove from heat and let cool 8–10 minutes, then stir in the beaten egg to bind.

Prepare chicken breasts

Pat chicken breasts dry. Using a sharp knife, make a pocket in each breast by cutting horizontally in the thickest side, leaving a hinge so the breast remains intact. Season the inside and outside with 1/2 tsp salt total and 1/4 tsp pepper each (adjusting from the listed amounts as needed).

Stuff and secure

Divide the cooled sausage-chorizo filling evenly among the four chicken breasts, pressing filling into the pocket. Close the opening and secure with kitchen twine or toothpicks. Lightly brush exterior with a little olive oil.

Sear and finish in oven

Preheat oven to 375°F (190°C). Heat 2 tbs olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed breasts 2–3 minutes per side until golden (tip: sear seam side first to close). Add 1/2 cup chicken stock and 1 tbs butter to the pan, spoon pan juices over the breasts, then transfer skillet to preheated oven. Roast until internal temperature of chicken reaches 165°F (74°C), about 12–18 minutes depending on thickness. Remove from oven, tent with foil and rest 8 minutes before slicing. Reserve pan juices for finishing the sauce.

Place cut potatoes in a medium pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well and return potatoes to pot. Add 2 tbs butter, 1/2 cup heavy cream and 2 tbs milk. Mash until smooth and creamy (use a ricer for silkier texture). Season with 3/4 tsp salt and 1/4 tsp pepper. Keep warm; stir in chopped chives just before serving.

Steam or simmer cauliflower florets until very tender, about 10–12 minutes. Drain thoroughly to remove excess water. Transfer to a blender or food processor with 1 tbs butter and 1/4 cup heavy cream. Purée until very smooth, adding a splash more cream if needed to reach a silky consistency. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm until plating.

In a medium saucepan or the skillet used for searing (wipe if burned), heat 1 tbs olive oil over medium heat. Add the shallot and cook until softened, about 2–3 minutes. Add 1 tsp minced garlic and cook 30 seconds. Stir in roasted red pepper and chopped tomatoes; cook 3–4 minutes to combine.

Add 1 tbs tomato paste and 1/4 cup white wine or chicken stock, scraping up any browned bits from the pan. Simmer 3–4 minutes to reduce slightly. Transfer mixture to a blender and blend until smooth (or use an immersion blender). Return to pan over low heat, stir in 1/2 cup heavy cream, 1/2 tsp smoked paprika, 3/4 tsp salt, 1/4 tsp pepper and 1/4 tsp red pepper flakes if using. Taste and adjust seasoning. If the sauce is too thick, add a splash of stock. Stir in 1 tsp lemon juice if desired to brighten the flavors.

Finish sauce with reserved pan juices from the roasted chicken (about 1–2 tbs) and 1 tbs butter, whisking to incorporate and warming through. Keep sauce warm for plating.

Spoon a smear of cauliflower purée on each plate. Place a portion of creamed potatoes beside it (or a quenelle on top of the purée if preferred). Slice the rested stuffed chicken breast into 3–4 pieces and fan over the purée and potatoes. Spoon the red pepper & tomato cream sauce around and over the chicken. Garnish with a sprinkle of chopped parsley or chives. Serve immediately.