Spanish chicken purses

April 12, 2013 (Last Updated: January 11, 2019)
Spanish chicken purses recipe

Rich Spanish flavours truly elevate the humble chicken breast to gourmet fare.

TO DRINK: Diemersfontein Viognier, a more old world-style viognier, is spicy and dry and perfect for this dish.

Print Recipe

Spanish chicken purses

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 1 red sweet pepper
  • 15ml (1 tbsp) olive oil
  • 1 red onion, thinly sliced
  • 6 Rosa tomatoes, halved lengthwise
  • 100g chorizo, thinly sliced
  • 100g black olives, roasted
  • 10ml (2 tsp) smoked paprika
  • salt and freshly ground black pepper, to taste
  • 4 skinless chicken breasts
  • 15ml (1 tbsp) olive oil

Instructions

1

Preheat the oven to 200°C.

2

Place the pepper on a baking tray in the oven and bake until cooked and soft, about 20 minutes. Remove and allow to cool before cutting into bite-sized pieces, discarding the seeds and the stalk.

3

Heat the olive oil in a frying pan and sauté the onion until soft and translucent. Add the tomatoes and chorizo, and fry until the tomatoes soften. Add the olives and paprika, and season.

4

Slice the chicken breasts open on the thickest side, but do not slice all the way through, to create a pocket for the filling.

5

Fill the chicken pockets with the filling. Secure with a cocktail stick and season.

6

Heat the olive oil in a griddle or frying pan and grill or pan-fry the chicken until golden on both sides. Serve warm with a side salad.

 

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April 12, 2013 (Last Updated: January 11, 2019) By
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