Tapas-stuffed chicken

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Ingredients [?]

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  • add   2 tbls cornstarch
  • add   3 tbls sherry vinegar
  • add   salt, pepper, paprika to taste
  • add   4 large chicken breasts
  • add   1 1/2 cups chicken broth, divided
  • add   1 cup buttermilk
  • add   3 cups cornbread stuffing crumbs
  • add   3 oz sun dried tomatoes, julienned
  • add   about 15 large green sicilian olives, sliced
  • add   2 links of dry chorizo sausage (about 3 oz), finely diced
  • add   2 cloves garlic
  • add   1 med onion, chopped
  • add   3 tbls olive oil

Instructions

  1. in saute pan, heat oil. saute onion until soft. add garlic and chorizo. allow chorizo to render, which will make everything in the pan red. mix in the tomato and olives. mix in the cornbread crumbs until all the ingredients are incorporated. moisten with the buttermilk and 1/2 cup of chicken broth. set aside. preheat oven to 350 degreesbutterfly the chicken breasts, then put between two pieces of plastic wrap and pound them flat. take 1/4 of the cornbread mixture and spread a thin, even layer over each piece of chicken. roll the chicken up, tucking in any edges as necessary to create uniform packages. use cooking spray to coat a roasting pan, and place the chicken in the pan. sprinkle with salt, pepper and paprika. bake for 30 minutes.when baking is complete, remove chicken from pan to a plate. take the pan to the stovetop and over medium heat, deglaze with the remaining 1 cup of chicken broth, scraping the bottom of the pan with a spatula. in a small bowl, whisk the vinegar with the corn starch, then add to broth. bring to a boil until sauce thickens.cut each piece of chicken into medallions and shingle on the plate, topping with a little of the sauce.