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Chicken Roulades with Chorizo and Manchego

Ingredients

  • 1 egg
  • 4 boneless skinless chicken breasts
  • Extra-virgin olive oil
  • 1 onion, cut into ¼-inch dice
  • Kosher salt
  • Pinch crushed red pepper
  • 1 clove garlic, smashed and finely chopped
  • + 14 more ingredients
    • ½ cup breadcrumbs
    • ½ cup grated aged Manchego cheese
    • ½ bunch fresh Italian parsley, finely chopped
    • ¼ cup sliced almonds, toasted and roughly chopped
    • ½ cup flour
    • 2 eggs
    • 1 cup panko breadcrumbs
    • Extra-virgin olive oil
    • Kosher salt
    • 1 shallot, finely chopped
    • ¼ cup sherry vinegar
    • 2 cups chicken stock
    • 2 tablespoons (¼ stick) unsalted butter
    • ½ pound Mexican chorizo, casing removed

1. For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.

View full recipe at SpringPad

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