-
1
For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book.
-
2
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.
-
3
Reserve.
-
4
Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper.
-
5
Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes.
-
6
Toss in the garlic and cook for 1 to 2 minutes.
-
7
Crumble the chorizo and add to the pan.
-
8
Cook the chorizo until it is cooked through, 5 to 6 minutes.
-
9
Remove the pan from the heat and let cool slightly.
-
10
Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg.
-
11
Taste to make sure the stuffing is delicious.
-
12
Divide the filling among the 4 chicken breasts.
-
13
Make a log of stuffing across the widest part of the chicken breast.
-
14
Fold the ends over the stuffing and roll the chicken up to enclose the stuffing.
-
15
Secure the rolls shut with a toothpick.
-
16
For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
-
17
Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko.
-
18
Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
-
19
Preheat the oven to 350 degrees F.
-
20
Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
-
21
Brown the chicken rolls on all sides.
-
22
When the chicken is brown, remove from the pan and blot on paper towels.
-
23
Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
-
24
For the sauce: Add a few drops of oil to a saute pan and add the shallots.
-
25
Sprinkle with salt and bring the pan to a medium heat.
-
26
Cook the shallots for 3 to 4 minutes and then add the sherry vinegar.
-
27
Reduce the vinegar by half.
-
28
Add half the chicken stock, season with salt and bring it to a boil.
-
29
When the stock has reduced by half, add the remaining stock and reduce by half again.
-
30
Taste and adjust the seasoning if needed (it probably will).
-
31
Turn the heat to medium and swirl in 1 pat of butter at a time.
-
32
Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
-
33
Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).
