Best 2 Chicken Roulades With Chorizo And Manchego Recipes

With its origins in French cuisine, chicken roulades are a versatile and delectable dish that can be prepared with a variety of fillings. Chicken roulades with chorizo and manchego cheese offer a delightful combination of flavors and textures. The chorizo adds a smoky, spicy kick, while the manchego provides a nutty creaminess. These roulades are typically made with boneless, skinless chicken breasts, which are pounded thin and then rolled up with the chorizo and manchego filling. They can be baked, pan-fried, or grilled, and are often served with a flavorful sauce.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MANCHEGO

Chicken Manchego image

Make and share this Chicken Manchego recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 ounces manchego cheese or 1 cup manchego cheese
1/2 cup roasted red pepper
2 teaspoons lemon zest
3 tablespoons slivered almonds (optional)
4 tablespoons olive oil, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons lemon pepper seasoning

Steps:

Dice cheese and red peppers into small bite-size pieces.
Zest/grate lemon peel (no white).
Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend.
Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees.
Slice chicken; top with cheese mixture and serve.

Nutrition Facts : Calories 350.5, Fat 18.7, SaturatedFat 3, Cholesterol 127.1, Sodium 761.1, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 42.4

SMOKY CHORIZO & MANCHEGO QUICHE

Smoky chorizo & manchego quiche image

Transform the classic ham and cheese quiche with the more grown up flavours of chorizo and manchego. It makes a lovely summer lunch or supper served with salad

Provided by Liberty Mendez

Categories Dinner, Lunch, Supper

Time 1h35m

Yield Serves 8-10

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
200g chorizo ring, cut into small cubes
3 large eggs
100g crème fraîche , plus extra to serve
150g double cream
150g manchego cheese , grated
250g plain flour , plus extra for dusting
1½ tbsp smoked paprika
½ tsp cayenne pepper
100g cold unsalted butter , cubed

Steps:

Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 460 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
Choose the right chorizo: Not all chorizos are created equal. For this recipe, you'll want to use a dry, cured chorizo that has a nice smoky flavor. You can find dry chorizo in most Spanish grocery stores or online.
Slice the chorizo thinly: The chorizo slices should be thin enough so that they can be easily rolled up inside the chicken breasts.
Use a sharp knife: A sharp knife will make it easier to slice the chicken breasts and chorizo thinly.
Don't overcook the chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them just until they are cooked through, about 5-7 minutes per side.
Let the chicken rest: After cooking, let the chicken breasts rest for a few minutes before slicing. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Chicken roulades with chorizo and manchego are a delicious and elegant dish that is perfect for a special occasion. The chicken breasts are stuffed with a flavorful filling of chorizo, manchego cheese, and herbs, then rolled up and baked to perfection. The result is a moist and tender chicken dish with a crispy outer crust. Serve the chicken roulades with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.