IMAGE Photo by Miguel Nacianceno. Styling by Rachelle Santos.
Breaded and fried, these sausage-filled chicken rolls are tasty, crispy and will impress anyone you have over for dinner (including the mom-in-law!) You can prep this the night before and cook in the morning! Make sure to finish the cooking in the oven to avoid burning the breading while the chicken cooks through.
Here's what you'll need: 8 large skinless chicken breast fillet halves juice from 1 lemon 1 teaspoon Spanish paprika 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup grated Manchego cheese 3/4 cup all-purpose flour 1 egg, beaten 1 1/ cups breadcrumbs oil for deep-frying salad, to serve (optional)
For the chorizo filling: 1 1/2 tablespoons olive oil 1/2 cup chopped white onions 1 tablespoon minced garlic 100 grams Spanish chorizo, sliced 1/2 cup roughly chopped parsley
Make it! 1 Make the chorizo filling: In a frying pan, heat oil and sauté onions until translucent. Add garlic and sauté until fragrant. Add chorizo and fry for 1 minute. Transfer mixture to a food processor and add parsley. Process for a few seconds until mixture is finely chopped.
2 Place breast fillet between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound gently to flatten and even out the chicken.
3 Marinate chicken fillets in lemon juice, paprika, salt, and pepper for 20 minutes. Spread 1 to 2 tablespoons chorizo filling and cheese in the center of each fillet. Fold in ends and roll tightly. Secure with toothpicks. Dredge in flour, dip in egg then coat in breadcrumbs.
4 Deep-fry chicken rolls a few pieces at a time just until lightly golden, about 3 to 4 minutes. Arrange rolls in a baking pan and finish cooking in a preheated 325ºF oven for 15 minutes or until completely cooked through. Remove toothpicks. Slice or serve whole with salad on the side, if desired.