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Chicken breast stuffed with chorizo served with wok-fried vegetables Recipe

Ingredients for people

  • Supreme(s) of chicken breast : 6 whole
  • Chorizo slice(s) : 6 whole
  • Unsalted butter : 20 g
  • Olive oil : 50 ml
  • Mange tout : 250 g
  • Yellow onion(s) : 1 whole
  • Oyster mushroom(s) : 150 g
  • Button mushroom(s) : 150 g
  • Carrot(s) : 3 whole
  • Soya beansprout(s) : 150 g
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
Method
  • 1

    Wash the vegetables.

  • 2

    Peel the carrots, white mushrooms and the onion. Finely slice the carrots, quarter the mushrooms, shred the oyster mushrooms, slice the mange-tout and then finely dice the onion.

  • 3

    Gently lift the skin from the chicken breasts and then create a layer of thin chorizo slices between the chicken breast and the skin. Heat a frying pan to hot and add a drizzle of olive oil. Place the chicken in the pan, skin-side down. Season with a pinch of salt. Once golden, turn the chicken over and add half a glass of water. Cover and cook over a low heat for 8 to 10 minutes.

  • 4

    Heat a wok and then sweat the onions with a drizzle of olive oil. Add a pinch of salt and then the sliced carrots. Cook for 2 minutes then add the mange-tout and the mushrooms. Season with salt then add enough water to come haflway up the height of the vegetables. Add the butter, cover and cook for 5 minutes. Remove the lid and add the beansprouts. Cook until the liquid is completely reduced.

  • 5

    Serve the vegetables in the centre of large dinner plates. Cut the chicken into slices and serve on the bed of vegetables. Drizzle with a little olive oil and add a pinch of piment d'Espelette.

Chef's tip

«Wash the beansprouts before cooking, discarding any that have started to brown.»

Chicken breast stuffed with chorizo slices served on a bed of wok-fried mushrooms, oyster mushrooms, mange-tout and beansprouts.

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  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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