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.
Spanish chicken purses
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
Preheat the oven to 200°C.
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.
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.
Slice the chicken breasts open on the thickest side, but do not slice all the way through, to create a pocket for the filling.
Fill the chicken pockets with the filling. Secure with a cocktail stick and season.
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.
