Breaking Bread: Chicken Breast Stuffed with Chorizo and Queso Fresco
cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
Chicken Breast Stuffed with Chorizo and Queso Fresco
4 chicken breasts
3 links Mexican Chorizo sausage (fresh, not cured; in refrigerated, Latin section of grocery store)
1/2 small onion, diced
1/2 of a round of Queso Fresco cheese (also in Latin section)
1/2 to 3/4 cup Italian seasoned bread crumbs
Salt and pepper
Carefully cut a deep pocket into each chicken breast half; do not cut all the way through. Remove casings from raw and finely ground Chorizo. In a medium-sized non-stick skillet, brown Chorizo with onion on medium heat until Chorizo is cooked through and onion is translucent. Drain well on paper towels. Crumble the Queso Fresco into the Chorizo and onion mixture and mix well. Drizzle olive oil into a shallow, oval casserole dish. Place chicken breasts in casserole. Stuff each chicken breast with the stuffing, using all of the mixture. Sprinkle the breadcrumbs over the chicken breasts until covered, and lightly drizzle with olive oil. Situate the chicken slightly overlapping one another; you can secure opening with a toothpick if desired. Bake on 375 uncovered for 30-40 minutes until done. This type of cheese does not melt completely, but will soften. Serves 4.