Chorizo Stuffed Chicken Breasts with Bacon-Cauliflower Risotto

Chorizo Stuffed Chicken Breasts with Bacon-Cauliflower Risotto
  • Prep Time: 60
  • Total Time: 80
  • Servings: 10

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About this Recipe

Sausage stuffed chicken with a creamy vegetable and bacon risotto, nothing could be better!


2 Heads cauliflower
1/2 cup (125 mL) Olive oil
1 cup (250 mL) Grated Parmesan cheese, divided
10-12 cups (5-6 L) Chicken broth
1 lb (454 g) Bacon, chopped
1/4 cup (60 mL) Butter
2 cups (500 mL) Shallots, finely diced
4 cups (2 L) Arborio rice
1 cup (250 mL) White wine
10 (4 oz) Schneiders® Chicken Breast
6 Schneiders® Chorizo Frozen Sausage, thawed and casings removed
1/4 cup (60 mL) Vegetable oil


PREHEAT oven with a fan to 375°(190°C).

CUT cauliflower into bite sized florets. Place in a large bowl. Drizzle with olive oil and sprinkle with 6 tbsp (90 mL) parmesan cheese. Spread on a large parchment paper lined baking tray and roast for 15 minutes or until tender crisp and golden. Set aside.

HEAT chicken broth to a simmer and keep warm.

COOK bacon in a large pan until crisp. Drain and reserve 6 tbsp (90 mL) of the bacon drippings.

HEAT reserved bacon drippings and butter in a large sauteuse over medium heat. Add shallots and cook for 1-2 minutes or until soft. Stir in arborio rice and cook for another 1-2 minutes. Pour in white wine and cook, stirring constantly until the liquid evaporates. Cook risotto for 20-22 minutes, gradually adding chicken broth ½ cup (125 mL) at a time, allowing liquid to evaporate between each addition. Risotto should be cooked to al dente. Keep risotto fairly loose, as it will continue to thicken even after removed from the heat.

STIR in parmesan cheese just before serving.

PREHEAT oven to 375°F (190°C).

SLICE a large slit in the side of each chicken breast. Stuff with 2 oz (56 g) of chorizo. Season the chicken with salt and pepper.

HEAT oil in a large pan over medium-high. Add remaining chorizo and cook, breaking into pieces for 1-2 minutes. Add the chicken breasts to the pan and cook for 2 minutes per side or until evenly seared and golden brown. Transfer to preheated oven and cook for 15-20 minutes or until the internal temperature reaches 165°F (74°C).

SERVE with Bacon-cauliflower Risotto


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