Chorizo Stuffed Chicken Breast with Portuguese Tomato Sauce
from Jack’s Grill
Chicken:
¾ lb Chorizo sausage, uncooked, casings removed
8 chicken breasts, boneless
salt
pepper
2 T grape seed oil
Tomato Sauce:
½ red onion, julienned
2 cloves garlic, minced
½ T olive oil
1 tsp Spanish paprika
½ c white wine
½ bay leaf
28 oz canned plum tomatoes, chopped
1 c chicken stock
1 T oregano
salt, to taste
pepper, to taste
Chicken: Break up sausage meat and stuff under chicken skin, pressing well to flatten the sausage. Season the outside of the chicken breasts with salt and pepper. Heat oil in two non-stick frying pans until just smoking, then add the chicken, skin side down. Cook until golden brown, then put into 375°F oven skin side down (chicken stays in pans). Bake until skin is a rich brown color then turn and cook until done – about 10 minutes. Remove chicken from pans and pour off fat.
Tomato Sauce: Sauté onion and garlic in olive oil until translucent. Add paprika and cook for a couple of minutes. Add wine and simmer until wine is reduced by half. Add remaining ingredients, bring to a boil and simmer for 45 minutes. Add more stock or water if the sauce gets too thick. This sauce can be made a day or two in advance.
Serve chicken on a bed of fettuccini noodles and spoon the tomato sauce over the chicken.
from Jack’s Grill
Chicken:
¾ lb Chorizo sausage, uncooked, casings removed
8 chicken breasts, boneless
salt
pepper
2 T grape seed oil
Tomato Sauce:
½ red onion, julienned
2 cloves garlic, minced
½ T olive oil
1 tsp Spanish paprika
½ c white wine
½ bay leaf
28 oz canned plum tomatoes, chopped
1 c chicken stock
1 T oregano
salt, to taste
pepper, to taste
Chicken: Break up sausage meat and stuff under chicken skin, pressing well to flatten the sausage. Season the outside of the chicken breasts with salt and pepper. Heat oil in two non-stick frying pans until just smoking, then add the chicken, skin side down. Cook until golden brown, then put into 375°F oven skin side down (chicken stays in pans). Bake until skin is a rich brown color then turn and cook until done – about 10 minutes. Remove chicken from pans and pour off fat.
Tomato Sauce: Sauté onion and garlic in olive oil until translucent. Add paprika and cook for a couple of minutes. Add wine and simmer until wine is reduced by half. Add remaining ingredients, bring to a boil and simmer for 45 minutes. Add more stock or water if the sauce gets too thick. This sauce can be made a day or two in advance.
Serve chicken on a bed of fettuccini noodles and spoon the tomato sauce over the chicken.