Crispy-Skinned Chicken Breasts Stuffed with Chorizo
Prep time
Cook time
Total time
Pan-searing the chicken before oven-roasting ensures a deliciously crispy skin and juicy,flavorful chicken breast. Cool lime,corn-black bean relish and grilled avocados are a perfect finish for this dish!
Recipe type: entree
Serves: 4 to 6
  • 4 chicken breasts boneless,skin on
  • ½ pound fresh chorizo,removed from casings
  • 1 cup corn kernels,fresh or thawed
  • 1 can black beans,drained
  • ¼ cup chopped onions
  • ¼ cup chopped cilantro
  • ½ cup chopped tomatoes
  • 1 minced jalapeƱo
  • 1 t chopped garlic
  • 1 lime,juiced
  • 2 avocados,sliced
  • 1 lime,sliced into wedges
  • Your favorite seasonings such as seasoned garlic salt,Tony's Cajun Seasoning,Lemon Pepper
  • Olive oil and butter
  • Ovenproof skillet
  1. Preheat oven to 400 degrees
  2. Make the relish by tossing corn,black beans,tomatoes,cilantro,garlic, onions
  3. Season with your favorite seasonings and lime juice.Set aside,
  4. Meanwhile,heat skillet to medium high heat. Add 3 TB olive oil & 1T butter
  5. With a sharp knife,cut a pocket into each chicken breast
  6. Generously season each breast with olive oil and your favorite seasonings
  7. Divide chorizo equally and stuff into each pocket
  8. Place breasts skin side down and sear and then turn breasts skin side up
  9. Place breasts in skillet and roast in oven for 25-30 minutes until juices run clear and done
  10. In a grill pan on medium heat,grill slices of avocado for a few minutes turning
  11. to get grill marks on all sides
  12. Top with corn and black bean relish,That Green Sauce and serve with grilled avocado slices
  13. Squeeze fresh lime juice over each serving
Recipe by Wine With Lisa at