Chicken Cordon Bleu (but with chorizo & piquillos)

Yeah – I have no business whatsoever calling this Chicken Cordon Bleu. It’s more like Spanish-style stuffed chicken breasts wrapped in ham and cheese. But that’s not the most eye-catching title. Whatever you call them, these chicken breasts are pretty amazing. Also, pretty simple to make.

Just butterfly some chicken breasts and stuff them with spicy Spanish chorizo and Piquillo peppers (roasted red peppers work too). Close them up, wrap them in ham and cover with a slice of provolone cheese and a sprinkle of smoked paprika. Into the oven for a bit, and out comes a one of the best chicken dishes I’ve ever made.

Chicken Cordon Bleu (but with chorizo & piquillos)

Tom says that only a Cuban would come up with the idea of chicken stuffed and wrapped in pork. And he’s kind of right – we do think pork makes everything taste better. (Sorry vegetarians!)

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15 Comments

  1. How does Tom not weigh 400 lbs?

  2. This looks awesome – what a great idea.

  3. to say that i like the way you think would be an understatement–this is outstanding. traditional chicken cordon bleu is useless to me now. :)

  4. Yumm! Pig and paprika make any dish better.

  5. Great job! CHicken breast is a wonderful with a variety of stuffings.

  6. very nice flavor combo. to spanish it up even more you could use jamon serrano – but that would also add some more $$$ to the meal!

  7. Mel,
    Great weeknight dinner, I love stuffed chicken breasts.
    I think I will use Serrano for the outside and try it with the peppers inside!

  8. May be a silly question, but I assume the chorizo you used was smoked and not the chorizo that must be cooked?

  9. Favaunt – I’ll work on fattening you up next week.

    Thanks everyone! Serrano Ham is a wonderful idea :)

    Waylon – Yes, it’s the Spanish-style chorizo like this

  10. If chicken breasts are making a comeback this is it,this is the way.
    very nice!

  11. This is a great idea, thanks for sharing!

  12. Whatever what you want to call these, they look fantastic! I also worry about chicken breasts being too dry, but the fat from the chorizo and provolone would work well to add moistness.

  13. This dish looks scandalous! Question, can I sub manchego cheese for the provolone or does it really need to be a really soft cheese?

  14. Mimi – I wouldn’t use manchego because it doesn’t really melt. Maybe a young manchego or a mahon cheese would work. Provolone would definitely work.

  15. Just found you..this looks awesome!
    Now can you make a recipe called “doughnuts on your lawn” ?
    Got the song stuck in my head :)

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