Breast of Chicken Stuffed With Sunblush Tomato, Chorizo-Crushed Potatoes and Spicy Gravy

Stuffed Chicken Breast with Sunblush Tomatoes

Stuffing various sorts of meat and vegetables is a practice which has stood the culinary test of time. Recipes involving stuffed items have been recorded as far back as the 4th century in Europe. From something as straightforward as stuffed mushrooms to the complex “True Love Roast” involving birds of twelve species, all are unique combinations that impart distinct flavours. While numerous combinations have been tried throughout the years, we have our own we would like to share with you.

Preparation Time: 50 minutes
Cooking Time: 55 minutes


  • 224g (7/8oz) chicken breast with skin on
  • 60g (3oz) minced chicken meat (white only) (turkey is fine if you can’t find chicken)
  • 60g (3oz) sunblush tomato
  • 1 whole egg white
  • 160g (6oz) cooking chorizo
  • 200g (7oz) salad potatoes with skins on
  • 200ml (7oz) good-quality chicken stock or gravy (can be from a supermarket)
  • ½ finely diced onion
  • 30g (1oz) chopped chives
  • 30g (1oz) butter
  • Salt/pepper/oil to taste


  • Combine the minced chicken, sunblush tomatoes, and egg white, seasoned with salt and pepper, in a food processor and pulse until the ingredients come together. (If you do not have a food processor, chop the sunblush tomatoes and mix them in a bowl with the other ingredients. It will take a little more time, but you will end up with the same result.)
  • Once you have the stuffing, take a small amount and fry it in a pan so that you can taste and check the seasoning. Once correct, place the stuffing mix into the fridge.
  • Place the chicken breast on a board, skin side down, and make a small pocket in the underside for the stuffing.
  • Spoon or pipe the chilled stuffing into the cavity, keeping it clean and tidy so there is no excess oozing out.
  • Heat some oil in a pan, season the chicken with salt and pepper, and pan fry until golden on both sides. Place on a tray ready for the oven.
  • Place the salad potatoes into a pot, season with salt, and cover with cold water. Bring to a boil and cook until soft. Drain and leave to cool, but not cold.
  • Dice the chorizo and fry in a dry pan. (There is more than enough oil in the sausage to allow for this.) Cook slowly, and, as it cooks, add the diced onions. Once all is cooked, drain and set aside.
  • Once the potatoes are cool enough to crush with your hands, start to break them up. The pieces do not have to be the same size. Add them to a bowl and mix in half of the chorizo and onion. Check the seasoning and add the chopped chives. This can be reheated later in the oven.
  • Place the remaining chorizo and onion in a pan, cover with gravy or stock, and slowly reduce, not allowing it to burn.
  • Place the chicken, skin side up, into an oven at 200 C (395 F) for 25-30 minutes. Remove and allow to rest.
  • Place a portion of the crushed potatoes on a warm plate.
  • Slice the chicken into 4-5 slices, place on top of the potato, and finish with the chorizo gravy.

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