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rate
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Chicken Ingredients
  • 2 x 250g chicken breast.
  • 8 smoked streaky bacon rashes.
Stuffing Ingredients
  • 100 g chorizo sausage, roughly cut up.
  • 125 g of goat cheese.
  • 4 sun-dried tomatoes, roughly chopped.
  • 3 sprigs of fresh thyme leaves, finely chopped.
  • 1 lemon, zest only.
Sauce Ingredients
  • 1 small onion, finely diced.
  • 4 garlic cloves, roughly chopped.
  • 1 tbsp of smoked paprika.
  • Chilli flakes, to taste.
  • 200 ml of chicken stock.
  • 35 ml of double cream.
Chorizo & Goat Cheese Stuffed Chicken Chorizo & Goat Cheese Stuffed Chicken

Chorizo & Goat Cheese Stuffed Chicken

Chicken breast with a chorizo and goat cheese stuffing, wrapped in bacon does it get any better? Yes, add a garlic chilli cream sauce then it does!


Now I’m not just saying this because I was born and live in Spain but Chorizo has to be up there as one of the best sausage in the world. You can have it simply fried with red wine, with fish, in a stew, with rice and prawns with a roast chicken or crumbled over cauliflower cheese, you can pretty much have it with or on anything. Apart from in a paella, it just isn’t right and not the done thing.


  1. Place the chorizo into a food blender and whiz for a minute or so, so you get something like a chorizo crumb ish. Then add the rest of the stuffing ingredients, season and give it a little 30-second whiz.
  2. With a knife carefully make an incision at the thickest end of the chicken, push the knife around halfway down. Try not to pierce the skin. Then using your fingers widen the pocket so there will be enough room for the stuffing.
  3. Stuff each breast with the stuffing mixture and wrap it in the bacon. Take a roasting tray, pour in a little olive oil, roll the chicken around in the oil to coat and pop into a preheated oven set at 180℃ for 25 minutes.
  4. While the chicken is in the oven make a start on the sauce. Over a low to medium heat gently fry the onions and garlic in a drizzle of olive oil for around 7 minutes, or till nice and soft. 
  5. Next, add the paprika and as many chilli flakes as you like, mix and only give it 30 seconds followed by the stock. Turn the heat up and allow it to simmer and thicken for a few minutes. Once the sauce has thickened add the cream mix and check for seasoning. If you feel it’s too thick add a little stock or more cream. Pop the chicken into the sauce, sprinkle with some herbs and serve.


I like to have this with some new potatoes and some green beans and like always some nice fresh crusty baguette for mopping up the sauce.

Chorizo & Goat Cheese Stuffed Chicken Chorizo & Goat Cheese Stuffed Chicken

Chorizo & Goat Cheese Stuffed Chicken

Chicken breast with a chorizo and goat cheese stuffing, wrapped in bacon does it get any better? Yes, add a garlic chilli cream sauce then it does!


Now I’m not just saying this because I was born and live in Spain but Chorizo has to be up there as one of the best sausage in the world. You can have it simply fried with red wine, with fish, in a stew, with rice and prawns with a roast chicken or crumbled over cauliflower cheese, you can pretty much have it with or on anything. Apart from in a paella, it just isn’t right and not the done thing.

favorite
print
rate
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Chicken Ingredients
  • 2 x 250g chicken breast.
  • 8 smoked streaky bacon rashes.
Stuffing Ingredients
  • 100 g chorizo sausage, roughly cut up.
  • 125 g of goat cheese.
  • 4 sun-dried tomatoes, roughly chopped.
  • 3 sprigs of fresh thyme leaves, finely chopped.
  • 1 lemon, zest only.
Sauce Ingredients
  • 1 small onion, finely diced.
  • 4 garlic cloves, roughly chopped.
  • 1 tbsp of smoked paprika.
  • Chilli flakes, to taste.
  • 200 ml of chicken stock.
  • 35 ml of double cream.
  1. Place the chorizo into a food blender and whiz for a minute or so, so you get something like a chorizo crumb ish. Then add the rest of the stuffing ingredients, season and give it a little 30-second whiz.
  2. With a knife carefully make an incision at the thickest end of the chicken, push the knife around halfway down. Try not to pierce the skin. Then using your fingers widen the pocket so there will be enough room for the stuffing.
  3. Stuff each breast with the stuffing mixture and wrap it in the bacon. Take a roasting tray, pour in a little olive oil, roll the chicken around in the oil to coat and pop into a preheated oven set at 180℃ for 25 minutes.
  4. While the chicken is in the oven make a start on the sauce. Over a low to medium heat gently fry the onions and garlic in a drizzle of olive oil for around 7 minutes, or till nice and soft. 
  5. Next, add the paprika and as many chilli flakes as you like, mix and only give it 30 seconds followed by the stock. Turn the heat up and allow it to simmer and thicken for a few minutes. Once the sauce has thickened add the cream mix and check for seasoning. If you feel it’s too thick add a little stock or more cream. Pop the chicken into the sauce, sprinkle with some herbs and serve.


I like to have this with some new potatoes and some green beans and like always some nice fresh crusty baguette for mopping up the sauce.