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Mom's chicken with cream cheese, chorizo and bacon | Nordmad
Dinner

Mom's chicken with cream cheese, chorizo and bacon | Nordmad

Juicy chicken breast filled with cream cheese and chorizo, seasoned with cajun and wrapped in bacon. Fried until crisp outside and creamy inside. Served with a fresh salad — and we usually make two so we can share.

ModernWeekendComfort foodEverydayDinnerSvinekød
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Rate:
4.9 (178)
45 min total
2 servings
Easy

Ingredients

servings
Units
  • 2 stk chicken breasts
  • 1.8 oz cream cheese
  • 1.8 oz chorizo
  • 6 stk bacon slices
  • 1 tsp cajun seasoning
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp freshly ground pepper

Instructions

  1. 1

    Prepare the filling

    1. Chop the chorizo coarsely and stir it together with the cream cheese in a small bowl.
    5 min
    KnifeCutting BoardBowl
  2. 2

    Fill the chicken

    1. Cut a pocket in each chicken breast. Fill with the cream-cheese and chorizo mixture, and close gently with toothpicks if needed.
    10 min
    KnifeCutting BoardBowl
  3. 3

    Wrap in bacon

    1. Season the chicken with cajun, salt and pepper. Wrap bacon slices around each breast so they cover evenly.
    3 min
    KnifeCutting Board
  4. 4

    Fry the chicken

    1. Heat the olive oil in a pan. Cook the chicken 4–5 minutes per side until the bacon is crisp. Reduce the heat and finish covered for about 10 minutes, until the chicken is cooked through (core temperature at least 75°C / clear juices).
    20 min
    Pan

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Details

Nutrition

Calories

420kcal

Protein

38g

Fat

28g

Carbs

2g

Serving Size

250g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve with crisp salad and potatoes.
  • • Share the plate at the table.
  • • Add a little fresh lemon juice before serving, if you like.

Side Pairings

  • • Salad with cherry tomatoes
  • • Roasted potatoes

Dessert Pairings

  • • Fresh fruit salad

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the refrigerator for up to 2 days. Reheat finished chicken about 10 minutes at 180°C. Raw filled chicken can be frozen up to 2 months; thaw before frying.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the raw chicken with the filling and thaw before cooking.

Reheating

  • • : Reheat the cooked chicken for 10 minutes at 180°C / 350°F. (180°C)

Tips

Preparation

  • • Avoid very thick breasts so they cook evenly.
  • • Use toothpicks to keep the filling in if it starts to leak.

Cooking

  • • Turn regularly for even browning.
  • • Let the chicken rest 5 minutes before serving.

Serving

  • • Serve with a fresh salad and a squeeze of lemon.
  • • Scatter a little extra cajun on top if you want more edge.

Variations

Flavor

  • with paprika
  • with sun-dried tomatoes
  • with garlic

Health

  • without bacon
  • lighter with skyr instead of cream cheese

Method

  • fried
  • baked

Toppings

  • fresh herbs
  • toasted nuts
  • extra cream cheese

Author

C

Camilla

Mad med hjerte og hjemlig varme – lige som mor laver den.

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Comments

Author

C

Camilla

Mad med hjerte og hjemlig varme – lige som mor laver den.