Friday Supper: Stuffed chicken breast with chorizo jus served with Excelsior Viognier

Here’s a straight forward, down right delicious chicken dish for supper with friends. Serve with Excelsior Viognier.

Excelsior Viognier

Why is this the right wine choice?  The tropical notes in the Excelsior Viognier will cut through the spiciness of the chorizo. The aromatics combined with the body of the wine enable the dish to balance out the saltiness coming from the tapenade and the chorizo.

Stuffed chicken breast with chorizo jus served on cous cous with pan fried veg and pan fried crispy gnocchi

To serve 4 you will need:

  • 4 large free range chicken breast
  • Sundried tomatoe and chili tapenade
  • Feta cheese
  • Parma ham (optional)
  • Olive oil – we love the award winning Marbrin oils
  • Chorizo
  • Red wine
  • Beef sotck
  • Cous cous
  • Asparagus
  • Mange tout
  • Broccoli
  • Carrots

What to do:

  • Stuff the breast with sundried tomato and chili tapenade and feta cheese
  • If you’re using parma ham then wrap the breast or use a toothpick to keep it together.
  • Drizzle some olive oil and season the breast. Roast for 30-35 min.
    Chop the chorizo into fine pieces and fry gently in a little olive oil (do not burn or crisp, just soften) then add red wine and reduce, then add a good beef stock and reduce.
  • Make cous cous (with some dried chili) and put aside. Pan fry some asparagus, mange tout, broccoli and carrots and stir through the cous cous.
  • Serve chicken on cous cous with chorizo jus .

To get your hands on award winning South African olive oil contact Marbrin Farm – 0027 (0) 789163606


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