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    Chicken stuffed with mozzarella and chorizo

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    Chicken stuffed with mozzarella and chorizo

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 essential Waitrose British Chicken Breast Fillets
    • 12 slices Spanish chorizo
    • 125g essential Waitrose Mozzarella, sliced into 4
    • 8 fresh basil leaves
    • 1 medium egg, beaten
    • 50g fresh white breadcrumbs
    • 1 tbsp olive oil


    1. Preheat the oven to 200c, gas mark 6. Make a cut with a sharp knife down one side of each chicken breast and open out. Cover with clingfilm and beat with a rolling pin to flatten out. Lay 3 slices of chorizo on each breast then top with a slice of mozzarella and 2 leaves of basil. Season with pepper and fold over to cover the filling. Secure with a cocktail stick or small metal skewer.
    2. Season the egg and dip each chicken breast first in egg, then in breadcrumbs to coat. Place the coated breasts on a baking tray, sprinkle with the oil and cook in the oven for 25–30 minutes until golden and cooked through, turning once during cooking. Serve hot or cold with a green salad.

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    Cook's tips

    You can use sliced ham for the stuffing instead of the chorizo if you prefer.

    Drinks recommendation

    This needs a white with a ripe, soft style that’s refreshing enough to cut through the cheese and chorizo, and not so heavy that it might overwhelm the salad. This would be absolutely ideal for a supper pairing: Virtue of California White Wine NV.


    Average user rating

    3 stars