Chorizo & Pear Chicken Roulade

Servers 4 Main Courses Chorizo & Pear Chicken Roulade
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Ingredients

2 Chicken breast

2 Small pears {sliced thin}

1 Medium pre-cooked chorizo link {split length wise & sliced}

2-3 Tablespoons of canola oil

Toothpicks

Garlic powder

Oregano {ground}

Salt

Preparation

Preheat your oven to 355F degrees. Place the chicken breasts on a cutting board with its skin side facing downward. Insert your knife into the thickest part of the breast and slice it into the breast until the knife reaches the middle. Place one hand on the side of the cut chicken breast and open it like a journal. Even out the chicken breasts thickness by pounding it with a meat mallet. Once chicken is thinned out, season both side of the breasts with ¼ teaspoon of salt,1/4 teaspoon of ground oregano and ¼ teaspoon of garlic powder. Stuff the middle of the breasts with the sliced pears and the sliced chorizo. Roll up, enclosing the filling as you would a wrap; secure them with toothpicks. In a large sauté pan pour in the oil and turn the heat to a medium-high. Once the oil heats up add in the stuffed chicken breast and sear them on all sides. Once seared, place the stuffed breast on a cookie sheet and bake in the oven for 20 minutes. Before serving take the toothpicks out and let the chicken roulade rest for 2-4 minutes. Serve and enjoy!

 

Tip - You can replace the pear and chorizo stuffing with a layer of bacon and shredded cheddar cheese and follow the rest of the recipe above.

 

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Chorizo & Pear Chicken Roulade

Servers 4 Main Courses
Ingredients

2 Chicken breast

2 Small pears {sliced thin}

1 Medium pre-cooked chorizo link {split length wise & sliced}

2-3 Tablespoons of canola oil

Toothpicks

Garlic powder

Oregano {ground}

Salt

Preparation

Preheat your oven to 355F degrees. Place the chicken breasts on a cutting board with its skin side facing downward. Insert your knife into the thickest part of the breast and slice it into the breast until the knife reaches the middle. Place one hand on the side of the cut chicken breast and open it like a journal. Even out the chicken breasts thickness by pounding it with a meat mallet. Once chicken is thinned out, season both side of the breasts with ¼ teaspoon of salt,1/4 teaspoon of ground oregano and ¼ teaspoon of garlic powder. Stuff the middle of the breasts with the sliced pears and the sliced chorizo. Roll up, enclosing the filling as you would a wrap; secure them with toothpicks. In a large sauté pan pour in the oil and turn the heat to a medium-high. Once the oil heats up add in the stuffed chicken breast and sear them on all sides. Once seared, place the stuffed breast on a cookie sheet and bake in the oven for 20 minutes. Before serving take the toothpicks out and let the chicken roulade rest for 2-4 minutes. Serve and enjoy!

 

Tip - You can replace the pear and chorizo stuffing with a layer of bacon and shredded cheddar cheese and follow the rest of the recipe above.