Spanish Chorizo Stuffed Chicken Breast

Recipe View 5 mins Prepare the Aromatic Oil: In a small bowl, combine olive oil, crushed garlic, and oregano (if using). Set aside. (5 minutes)

Recipe View 5 mins Preheat the Oven: Preheat your oven to 475 degrees F (245 degrees C). (5 minutes)

Recipe View 10 mins Create the Pockets: Using a sharp, thin knife, make five deep slashes at a 45-degree angle into each chicken breast, about an inch apart. Ensure you almost cut all the way through, leaving approximately 1/2 inch uncut on either side. (10 minutes)

Recipe View 5 mins Season and Marinate: Generously salt both sides of the chicken breasts. Spoon the prepared oil mixture on top, ensuring you rub it into the slashes and all over the surface of the breasts. (5 minutes)

Recipe View 10 mins Stuff with Chorizo: Slide the thinly sliced chorizo into the slashes, ensuring that at least 75% of each slice is covered by the chicken. (10 minutes)

Recipe View 5 mins Prepare for Roasting: Transfer the stuffed chicken breasts to an oven-safe skillet or pan. Pour any extra oil over the chicken. Dust the breasts with breadcrumbs and sprinkle with grated Parmigiano-Reggiano cheese. (5 minutes)

Recipe View 25 mins Roast to Perfection: Roast in the preheated oven until the chicken is cooked through, approximately 20 to 25 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). (25 minutes)

Recipe View 10 mins Rest the Chicken: Remove the chicken from the pan and let it rest on a plate, loosely covered with foil. (10 minutes)

Recipe View 10 mins Create the Sherry Reduction: Add sherry vinegar and sherry wine to the same pan and turn the heat to medium-high. Season with salt and pepper and bring to a boil, stirring occasionally. Cook until the sauce has reduced by half. (10 minutes)

Recipe View 5 mins Incorporate Chicken Juices: Add any accumulated juices from the resting chicken to the pan. Reduce the heat to the lowest setting and stir in the cold butter. Stir constantly until the butter has completely melted and disappeared into the sauce. (5 minutes)

Recipe View 2 mins Finish with Parsley: Turn off the heat and stir in the chopped Italian parsley (if using). Taste the sauce and adjust the seasoning if necessary. (2 minutes)

Recipe View 2 mins Serve: Transfer the stuffed chicken breasts to plates and generously top with the sherry reduction sauce. (2 minutes)