Producers of very fine British cured meats, chorizo & sausages
Method
Cook through the shallots in the vegetable oil in a open pan until light brown, add the chopped chorizo and cook for about 3-4 minutes until the oils are released. Now stir the Crème Fresh into mixture bring to a boil and immediately turn of the heat. Add the breadcrumbs, a little at a time to bind the mixture into a thick paste, allow to cool.
Cut the Chicken Breast along its length, be careful not cut through. Open the breast along its length and with a rolling pin, or similar, slightly flatten the breast. Spread the Chorizo mixture onto chicken. Next place a length of cling film slightly longer than a bacon rasher onto a flat surface, place the bacon slices side by side to the length of the chicken breast. Next place the chicken breast onto the bacon. Lift one side of the cling film to roll the chicken, chorizo stuffing and bacon in to a roulade.
Heat oven - 200c
Remove the cling film and place the chicken roulade onto a baking tray and cook for 20 to 25 minutes until chicken is thoroughly cooked.
Chorizo and Chicken Sauce.
Gently melt the butter in a saucepan, add the chorizo and cook the chorizo for 3 to 4 minutes until the oils are released and the butter has turned a golden colour. Strain the chorizo butter through a sieve into another sauce pan, discarding the remaining chorizo bits. Add the flour and whisk into the butter to form a paste, whisk the chicken stock into the paste, a small amount at a time. Slowly bring the sauce to a boil, adjust the thickness by adding more stock. When complete, stir in the Crème Fresh.
Serve on a bed Mash Potato or Crushed New potatoes and your favourite vegetables.
Chorizo Stuffed Chicken breast with Chicken and Chorizo sauce
Ingredients
Serves 2
- 2 x large Free Range Chicken breasts
- 1 x Your favourite Bath Pig Chorizo (roughly chopped, reserving 1 desert spoonful for the sauce)
- 6-7 British Dry Cured Streaky Bacon – thin sliced
- 2 x banana shallots or 3 x small shallots finally chopped
- 3 x desert spoons Crème Fresh
- 3 x desert spoons Fresh Breadcrumbs
- 30ml Vegetable Oil
Chicken and Chorizo sauce
- 30g Unsalted Butter
- 1 dessertspoon of the chopped
- 1 tablespoon plain flour
- 500ml Good quality Chicken Stock
- 1 tablespoon Crème Fresh
