Recipe: Chicken Cordon Peru
Using this unique recipe, the Pitmaker BBQ Addiction team took 8th place in chicken at the 39th Annual World Championship Barbecue Cooking Contest during the 2016 Memphis in May International Festival in Memphis, Tennessee.
- 1/4 cup soy sauce
- juice of 1 lime
- 1 1/2 Tbsp. Peruvian Chile Lime Seasoning
- 4 (6 oz.) boneless, skinless chicken breast halves
- 1 Tbsp. olive oil
- 6 oz. ground Chorizo sausage*
- 1/4 cup diced carrots
- 1/4 cup diced poblano chiles
- 1/4 cup diced red onions
- 2 tsp. dehydrated minced garlic
- 2 Tbsp. sliced pimento olives
- 1/2 cup grated Parmesan cheese
- 2/3 cup Panko bread crumbs
- 1 Tbsp. Peruvian Chile Lime Seasoning
- 1 Tbsp. grated Parmesan cheese
For chicken broth mixture:
- 1/3 cup Chicken Bouillon Cubes
- 5 Tbsp. melted butter
*See our Chimayo Chorizo Sausage Spice to make your own, easy ground chorizo sausage.
Preheat oven to 350 degrees. Combine ingredients for marinade and set aside. Using a sharp knife, slice each chicken breast half horizontally to produce 8 thin cutlets. Place each cutlet between 2 sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Place the cutlets and the marinade into a food storage bag. Seal bag and shake to evenly distribute the marinade. Refrigerate for 30 min.
Heat olive oil in a skillet over medium-high heat. Add chorizo and brown until sausage releases its juices, about 3 to 4 min., stirring occasionally. Using a slotted spoon, remove chorizo from skillet and set aside. In the same skillet, with the juices from the sausage, saute carrots and chiles for 2 to 3 min. Stir in onion and garlic and saute until onions are translucent, 3 to 4 min. Remove from heat and set aside.
Combine bread crumbs, Peruvian Chile Lime Seasoning and grated parmesan in a medium, shallow bowl and set aside. In a separate medium bowl, blend melted butter into chicken broth.
Remove chicken cutlets from marinade and top each with 2 Tbsp. chorizo, 1 1/2 Tbsp. sauteed vegetables, 1 Tbsp. Parmesan and a few slices of olive. Roll each cutlet up jelly-roll style. Dip each roll in chicken stock mixture then dredge in crumb mixture. Place rolls, seam side down, in a 9 x 13 casserole dish. Pour remaining stock mixture over chicken. Bake for 35 to 40 min. until cooked through and golden.
Serve with rice and our Poblano Chile Sauce.