Start this recipe by flattening the chicken breasts with a mallet. Place onto sheets of cling film. Spread the sun-dried tomato paste over the chicken, place 3 sun-dried tomatoes on each and lay over the Provolone. Roll up tightly, tie a knot at both ends of the cling film (it will look like a sausage) and cook the breasts in a pan of boiling water for 10 minutes. Meanwhile, for the chorizo and peppers, heat a frying pan until hot, add the oil and fry the chopped chorizo for 2 minutes to brown. Add in the onion and pepper and cook for five minutes. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the chopped basil. Add the drained beans and warm through. When the chicken is cooked, remove from the water and discard the cling film. Heat a teaspoon of olive oil in a small pan and seal the stuffed chicken breasts for a few minutes all over to brown evenly. To serve, slice the stuffed chicken breasts using a sharp knife and arrange the chicken on top of the chorizo, peppers and beans. If you wish, drizzle over a little chilli oil and serve.


Serves 2

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