Baking / Chicken / Chickpeas / Chilli / Chorizo / Legumes / Lemon / Lunch / Paprika / Pork / Prosciutto / Savoury / Sun-dried Tomatoes

Chicken Roulade with Spicy Chorizo Stuffing and Chickpea Smash

Rejoice. As soon as December hits I seem to crave meats stuffed with all kinds of goodies, from different varieties of nuts, dried fruits and grains such as barley, to other kinds of meat and spices.

I blame tradition for these cravings, and its formidable ability to make me feel that if I don’t follow suit then all I’ll be receiving come Christmas day is a stocking full of coal.

 Lucky for me I happen to love any excuse to play with different combinations of meat and stuffing.

 My Chicken Roulade flirts with Spanish flavours – salty sweet jamón iberico ham is wrapped around chicken breast fillets that are bursting with smoky paprika-spiced chorizo and fresh parsley. Baked in the oven and served with a lemony chickpea smash and hot tomato chutney, this recipe is quick to prepare but will be remembered long after the plates have been cleared.

4 x 150g free-range, organic chicken breast fillets

4 x spicy chorizo sausages, casings removed

2 tbsp flat leaf parsley, chopped

24 thin slices of jamón iberico

2 x cans of chickpeas, drained and rinsed

½ cup sundried tomatoes, roughly chopped

2 tbsp sherry vinegar

½ cup flat leaf parsley, roughly chopped

¼ cup mint leaves, roughly chopped

Juice of 2 lemons

Olive oil

Sea salt

Freshly ground black pepper


¼ tsp smoked paprika

Hot tomato chutney, to serve

To prepare the chicken breasts, lay the fillets between two pieces of baking paper and use a rolling pin to flatten until about 1.5cm thick. Sprinkle the 2 tbsp of chopped parsley over the flattened breasts, along with a pinch of paprika.

Divide the chorizo sausage meat between the fillets and roll up tightly to enclose.

On a sheet of foil, arrange six jamón slices, slightly overlapping. Place one of the rolls at the bottom edge of the jamón and roll up – using the foil to help – tightly. Repeat with remaining rolls and jamón, the pop into the fridge to firm up for at least an hour.

Preheat oven to 180C.

Place the parcels on a baking tray and pop into the oven to cook for 35 minutes.

While the meat is cooking, prepare the chickpeas. Heat some oil in a fry pan over medium high heat. Add the chickpeas and cook for 5-10 minutes, tossing occasionally, until they start to turn golden. Add a splash of sherry vinegar, some salt and pepper and cook for a further 2 minutes. Add the tomatoes. Cook for another 1 minute before removing from heat and transferring to a bowl.

Gently mash the chickpeas, leaving some whole. Add the lemon juice, about 4 tbsp olive oil and the parsley. Mix to combine. Season to taste.

In a small bowl, combine the honey and paprika along with a splash of water. Mix.

Remove the foil and brush the rolls with a little of the honey. Place back into the oven to bake for a further 10 minutes, until the jamón is golden and the meat is cooked through.

Serve with chickpeas and a good quality chutney.

 Serves 4

16 thoughts on “Chicken Roulade with Spicy Chorizo Stuffing and Chickpea Smash

  1. Looks delicious – I know what I’ll be trying this week!
    Your pictures are wonderful – I would love to be able to produce images like these but mine end up looking more like a child has ‘had a go’ with a toy camera… lol

  2. Wow! These look incredible! Way to go on the preparation. The colors of the meats are actually pretty. If I didn’t know it was meat, I’d think it was a dessert. This is definitely going on my list of things to try.

  3. Pingback: Sonntagsbraten: Mit Chorizo gefüllte Hähnchenrouladen mit Kichererbsenmus | essen & l(i)eben

  4. Pingback: Chicken breast roulade « Chef Doru's Blog

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