Chorizo Stuffed Chicken Breast on Creamed Potatoes with a Roasted Red Pepper and Tomato Sauce

Here’s Phil’s recipe for our ever popular chicken stuffed with Chorizo.

4 chicken breasts
1 stick good quality yorkshire chorizo
8 slices rindless back bacon
10 potatoes
10 red peppers
10 plum tomatoes
1 onion
1 stick celery
1 bulb garlic
tomato paste


Cut the Chorizo into cubes.

Take the chicken breast and cut down one side to make a pocket.

Stuff a genorous portion of Chorizo into the chicken breast.

Wrap the bacon around the chicken breast to seal it.

Roll the chicken breast in cling film and leave in the fridge for at least an hour to chill.

When ready, cook in the oven.

Boil and mash the potatoes, add butter and cream when done, season with salt and freshly ground black pepper.

To make the sauce

Saute the onion, garlic & celery until soft but not browned.

Whilst this is happening place the seeded peppers and tomatoes in the oven on a high heat until just browned.

Add the peppers and tomatoes to the onions and cover with little water. Add tomato paste and simmer for a 1/2 hour.

When sauce is cooked blitz in a food processor and pass through a fine sieve.

Place the chicken on top of the mash with the sauce as pictured.

Garnish with fresh basil.



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