There are so many stuffed chicken recipes throughout the history of food. Why? Because chicken, particularly chicken breasts, can be dry and flavorless without some help. Wrapping it in bacon is definitely a good start, but let’s put some spicy sausage inside for a flavor bomb.
SOFTWARE
· 4 chicken breasts, split (or 8 thin chicken breasts)
· Kosher salt
· Freshly ground black pepper
· Smoked paprika
· 3/4 lb. chorizo or andouille sausage (or a mix)
· 4 oz. shredded mozzarella
· 2 oz. cream cheese, cut into 8 small cubes
· 8 slices thick cut bacon
· Toothpicks
METHOD
1. Heat oven to 400 degrees.
2. If you are using whole chicken breasts, butterfly them and split into two pieces. Place each slice between plastic wrap and pound until thin. Season with salt, pepper, and paprika.
3. In a large skillet over medium heat, cook the sausage until done, about 5-7 minutes.
4. Remove from heat and stir in mozzarella.
5. Pretreat a 8×8 glass pan with nonstick spray.
6. On a flat surface, place about 2 tablespoons of the sausage mix in the middle of a chicken breast. Add one cube of the cream cheese.
7. Carefully, roll the chicken breast, tucking in the edges and ends as much as you can.
8. Wrap each roll with two slices of bacon, using the toothpicks to keep it in place.
9. Repeat until all the rolls are done and place them in the baking dish.
10. Cook for 45-50 minutes or until the bacon is done.
11. Remove and serve.
12. Enjoy
VARIANTS
There are so many ways to stuff chicken breasts, but you want something that can release some of its flavor into the chicken meat. The bacon helps prevent them from drying out. For a different twist, ignore the bacon and cook the chicken rolls in a tomato sauce. Baste them with the sauce throughout the cooking process. And changing the cheese changes the flavor.
