Chorizo Stuffed Chicken Breasts
4 boneless, skinless chicken breast halves
6 oz. Chorizo
1/4 cup cream cheese
2 Tbsp. butter or margarine
Preheat the oven to 450 degrees F.
Pound the chicken breasts between two sheets of plastic wrap or waxed paper to an even 1/4 inch thickness. Season lightly with a little bit of salt and pepper and set aside
Remove the chorizo from it’s casing. If the chorizo is already cooked, skip to the next step, otherwise, cook it in a small skillet over medium-high stirring and breaking it apart with a spatula, until cooked through, about 3-5 minutes. Remove from the heat and drain.
Divide the cream cheese evenly over one side of each of the chicken breasts. Divide the cooked chorizo among the chicken breasts, and spread it over the cream cheese. Roll up the chicken breasts, and secure with toothpicks.
Place the chicken breasts in a baking dish with the butter, and place into the oven. Cook for about 25-30 minutes until the chicken is cooked through, and no longer pink.
Remove from the oven, remove the toothpicks from the chicken and serve.
Makes 4 servings.