Sometimes you have to experiment with perfection to see if you can come up with something even better, and that’s exactly what we’ve done with this Spanish version of chicken cordon bleu. Like the classic dish, we’re using a delicious breaded chicken breast for the exterior, but this time we’re stuffing it with all of Spain’s best culinary offerings, like chorizo, padron peppers, and even Manchego cheese. If this delicious recipe proves one thing, it’s that màs is màs!
Spanish Chicken Roll Stuffed With Chorizo, Peppers, And Manchego Cheese
Sometimes you have to experiment with perfection to see if you can come up with something even better, and that's exactly what we've done with this Spanish version of chicken cordon bleu. Like the classic dish, we're using a delicious breaded chicken breast for the exterior, but this time we're stuffing it with all of Spain's best culinary offerings, like chorizo, padron peppers, and even Manchego cheese. If this delicious recipe proves one thing, it's that màs is màs!
Equipment
- Saucepan
- Rolling Pin
- Plastic Wrap
- Roasting Pan
- Culinary Torch
Ingredients
- 12 oz chicken breast
- salt & pepper to taste
- 12 oz ground chorizo
- 11 padron peppers
- 1/3 cup olive oil
- 3/4 cup olive tapenade
- lemon zest
- 5 oz Manchego cheese, grated
- 3/4 stick butter
- 1/3 cup olive oil
- 1 onion, diced
- 12 oz Serrano ham
- 1 cup flour
- 4 cups milk, room temperature
- 2 tbsp chopped parsley
- flour + egg + bread crumbs for the breading
Instructions
- As the coating needs to chill overnight, it's best to prepare it first. Heat the butter and olive oil in a saucepan over medium heat and sauté the onion and Serrano ham. Stir in the flour, milk, and parsley one at a time and continue stirring until the mixture begins to thicken. Pour the mixture into a shallow bowl and refrigerate overnight.
- Butterfly the chicken breasts, place them between 2 layers of plastic wrap, and use a rolling pin to flatten them. Remove the top layer of plastic wrap and season the chicken with salt and pepper.
- Spread the ground chorizo over the chicken and firmly press it down into the meat. Drizzle the olive oil over the padron peppers and roast them with a culinary torch. Place the roasted peppers on top of the ground chorizo and spread the olive tapenade next to them. Grate a lemon and block of Manchego cheese on top.
- Roll the chicken breast up into a tight log, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Spread the chilled coating over a piece of plastic wrap so that it's about the same width as the stuffed chicken roll. Place the chilled stuffed chicken roll on the bottom third of the coating, use the plastic wrap to help you roll it up into a tight log, and refrigerate for 30 minutes.
- Heat some cooking oil in a roasting pan over medium heat. Remove the plastic wrap, dredge the Spanish stuffed chicken roll in flour, egg, and bread crumbs, and then briefly fry it on all sides in the hot cooking oil. Cover the roasting pan with aluminum foil, transfer to a preheated oven, and cook at 350°F for 30 minutes.
