Ingredients with Measurements:
- 4 large chicken breasts
- 8 slices of Serrano ham
- 8 slices of Manchego cheese
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 2 cups of breadcrumbs
- 1/2 cup of olive oil
- 1/2 pound of chorizo, sliced
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Plastic wrap
- Frying pan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until thin.
3. Season the chicken breasts with salt and pepper.
4. On each chicken breast, place a slice of Serrano ham and a slice of Manchego cheese.
5. Fold the chicken breast in half to create a sandwich with the ham and cheese inside.
6. Secure the edges with toothpicks.
7. Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.
8. Heat the olive oil in a frying pan over medium heat.
9. Fry the chicken breasts until golden brown on both sides.
10. Transfer the chicken breasts to a baking sheet and bake in the oven for 10-15 minutes, or until cooked through.
11. In the same frying pan, fry the chorizo until crispy.
12. Remove the chorizo from the pan and set aside.
13. In the same pan, sauté the onion and garlic until softened.
14. Add the diced potatoes and cook until tender.
15. Season with salt and pepper to taste.
16. Remove the toothpicks from the chicken breasts and slice each one in half.
17. Place a spoonful of the chorizo and potato filling on top of each chicken breast.
18. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 765
Fat: 42g
Saturated Fat: 14g
Cholesterol: 267mg
Sodium: 1268mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 2g
Protein: 58g
Substitutions for ingredients:
- Instead of chicken breasts, you can use pork loin or beef sirloin.
- Instead of Serrano ham, you can use prosciutto or bacon.
- Instead of Manchego cheese, you can use any other hard cheese like Parmesan or Pecorino.
Variations:
- You can add other fillings like spinach, mushrooms, or roasted peppers.
- You can use different types of sausage like Italian sausage or Andouille sausage.
Tips and tricks:
- Make sure to pound the chicken breasts evenly to ensure even cooking.
- Use toothpicks to secure the edges of the chicken breasts to prevent the filling from falling out.
- Fry the chicken breasts until golden brown before baking to ensure a crispy crust.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken breasts in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken breasts on a bed of sautéed spinach or roasted vegetables.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with roasted potatoes or garlic bread.
Troubleshooting advice:
If the chicken breasts are not cooked through after baking, cover with foil and continue baking until cooked through.
Food safety advice:
Make sure to cook the chicken breasts to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Cachopo is a traditional dish from Asturias, Spain. It is typically made with beef or pork and filled with ham and cheese.
Flavor profiles:
This dish is savory and rich with a crispy crust and a cheesy, meaty filling.
Serving suggestions:
Serve with a side of Spanish rice or a fresh green salad.
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Region: Spanish