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Spanish Stuffed Chicken Breast

We decided to make David's quick and easy stuffed chicken breast recipe for Sunday lunch yesterday. We wanted something we could make ahead of time so that we could relax and enjoy a glass of wine on our terrace in the sunshine looking out at the Mediterranean.
It's a dish that looks and tastes like Spain...yellow rice and lovely red romesco sauce and a combination of flavours ...sherry, garlic, red pepper, and hazelnuts. Really delicious.

Another great Mediterranean Diet recipe.
Check out David's video below on how to do the boning....it's a lot easier than you think.

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Stuffed Chicken Breast Recipe with Sherry Mushroom Stuffing and Romesco Sauce

Mediterranean - Spanish Stuffed Chicken Breast Recipe

Stuffed Chicken Breast Ingredients for Two People

2 chicken breast fillets.

For the stuffing:

1/2 onion, finely chopped
1 clove of garlic, chopped
Extra virgin olive oil
6 Large mushrooms finely chopped
A glass (125ml.) of good Amontillado Sherry. (Not the very dry Fino).
1 teaspoon dried tarragon.
Salt and black pepper to taste

For the sauce:

Make a recipe of our own Romesco Sauce.

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Watch this guide to deboning a chicken or have the butcher do it for you!

Stuffed Chicken Breast Recipe Method

First take a chicken breast and lay it on a large piece of cling film. Flatten it out gently with a meat hammer, until it's of even thickness, approx 1/4 inch. Repeat with the other one.
Then make your stuffing by frying the onion in a little olive oil over a gentle heat until soft and golden.
Add the garlic and cook for a further 2 minutes.
Add the mushrooms and fry for 2 minutes then add the sherry, tarragon and seasoning to taste.
Continue cooking gently until the mixture is almost dry.
Put to one side to cool.
Take the flattened chicken breasts and pile half of the cooled stuffing on to each. Then, using the end of cling film roll up into a sausage shape (or a swiss roll) and wrap up tightly with the cling film. (All this can be done the day before, or a few hours in advance.)
Place both wrapped breasts into a pan and cover with water. Put on the lid and bring to the boil
Turn down and allow to simmer gently for 5 minutes, then turn them over and simmer for 5 minutes more. Turn off the heat and allow to stand for a further 5 minutes.
They are now ready to serve.
Take them out of the cling film and cut into neat slices on a clean chopping board. See pictures.
Spoon the hot romesco sauce (this can also be made in advance) into the middle of two warmed plates.
Arrange the chicken slices on top and garnish with some parsley.
Serve with broccoli and some plain boiled paella rice that has been cooked in salted water with a little colourante (or turmeric) added, to give it a pretty yellow colour. (Cook in advance too if you like.)