Cheesy chorizo chicken
Cheesy chorizo chickenSubscribe to Sainsbury's magazine
We like our chicken stuffed with cheese, tomatoes and chorizo. Mmmm...very cheesy, very easy
- 1kg new potatoes, halved if large
- 2 tbsp olive oil
- 4 skinless chicken breasts
- 100g Taste the Difference Taleggio cheese (or Brie)
- 4 medium vine tomatoes
- 1⁄4 x 225g chorizo ring
- 1 x 28g pack basil
Fill the chicken breasts and then cover and place in the fridge for up to 4 hours before cooking.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the new potatoes in a roasting tin with 1 tablespoon of the olive oil and some seasoning and toss everything together well. Roast in the oven for 30 minutes.
Make 5 cuts across each chicken breast, about 2cm apart, cutting only ⅔ of the way down through the chicken so you don’t cut all the way to the bottom.
Cut the cheese, tomatoes and chorizo into 20 slices each, then place a slice of each, plus a basil leaf, into each cut in the chicken. Sit the filled chicken breasts on top of the new potatoes, season and drizzle with the remaining olive oil. Bake for 20 minutes until the chicken is cooked and the potatoes are tender.