NSFW – it’s just LANGUAGE. headphones on. also, some parts are muted because apparently Alexa doesn’t get that I can’t play copyrighted music.
SO – here’s the beginning of our recap posts, in case you just want the quick and dirty:
Chipotle Chicken a la Hashtag stuffed with Cheesy Iberico Chorizo and grilled asparagus
Ingredients for stuffed chicken:
Chicken Breasts (you should probably just get boneless and skinless breasts to save the butchery)
Cheese – swiss slices from deli
Iberico Chorizo – slices also from deli
Okay – follow the video to see how I would do the deed. TL:DR below
preheat oven to 350 .
butterfly the chicken, salt and pepper the inside.
lay the cheese out, spread the thinly sliced chorizo out so the cheese is covered by a layer .
chop the nearly-cooked asparagus down to size .
wrap it all up with the cheese.
place it inside the open-face of the butterfly’d chicken, also consider a drop or 10 of cholula hot sauce to take it up a notch.
close the chicken. place your rub (we used a chipotle rub) on the chicken to taste, you can also just use salt/pepper.
once the oven is at temp, place the chicken evenly spaced in an oven-safe (buttered/pammed/oiled dish and throw it in the oven. set the timer for 20 minutes.
It will emerge, the cheese will be melty, the chorizo will be juicing. JUST PERFECT.
NOT ON SHOW: get a medium saucepan up to a good temp with some coconut oil, add your diced pancetta, let it cook 4-5 minutes or until it looks done to your taste, stir frequently.
coarse chop the greens and finely chop the shallots and add directly to the pan with the pancetta, let them wilt and soak in the juices. cook until fully wilted (or to your desired wilt level), season with salt and pepper to taste. I like to add a bit of crushed red pepper to this as well for a little kick.
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