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.
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!)
Feel free to brine your chicken before using. I didn’t (because I’m lazy) and the chicken was still surprisingly juicy. Must be all that pork fat and pepper juice.
4 chicken breasts
4 oz. spicy Spanish chorizo, casings removed and roughly chopped
8 piquillo peppers (or 4 roasted red peppers)
4 slices of black forest ham
4 slices of provolone cheese
1 tbsp. smoked paprika
Preheat the oven to 350° and grease a casserole dish. Butterfly the chicken and stuff each breast with 1 oz. chorizo (1/4 the amount) and 2 piquillo peppers (or 1 red pepper). Close the chicken breast up with your toothpicks.
Wrap each chicken breast with a slice of ham and place in the greased casserole dish. Cover each piece with a slice of cheese and sprinkle all over with the smoked paprika.
Bake for 30 – 35 minutes, or until the chicken is cooked through and the cheese is melty and brown.
Makes 4 servings.