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Chicken Cordon Peru


  • For marinade:

  • 1/4 cup soy sauce
  • 1 x juice of lime
  • 1 1/2 Tbsp. Peruvian Chile Lime Seasoning
  • For chicken:

  • 4 x 6 oz. boneless, skinless chicken breast halves
  • 1 Tbsp. olive oil
  • 6 oz. ground Chorizo sausage*
  • 1/4 cup carrots, diced
  • 1/4 cup Poblano chile peppers, diced
  • 1/4 cup red onion, diced
  • 2 Tbsp. dehydrated minced garlic
  • 2 Tbsp. pimento olives, sliced
  • 1/2 cup grated Parmesan cheese
  • For breading:

  • 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 broth
  • 5 Tbsp. melted butter

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Peruvian Chile Lime Seasoning 1 oz bag $2.95
Garlic, Dehydrated: Minced 1 oz bag $1.40
Chicken Bouillon Cubes $4.75


*See our Chimayo Chorizo Spice to make your own sausage.


Preheat oven to 350 degrees. In a bowl combine ingredients for marinade and set aside. Using a sharp knife, slice each chicken breast half in two horizontally to produce 8 thin cutlets. Place each cutlet between 2 sheets of plastic wrap, and pound each to 1/4-inch thickness using a meat mallet. Place the cutlets and the marinade into food storage bag, seal and shake to evenly disperse the marinade. Refrigerate for 30 min.

Heat the olive oil over a medium-high heat in a sauce pan. Add chorizo and brown until the sausage releases its juices, about 3 to 4 min., stirring occasionally. Using a slotted spoon, remove chorizo and set aside. In the same pan, with the juices from the sausage, saute the polbano chiles and carrots for 2 to 3 min. Stir in garlic and onion and saute until the 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 the chicken stock. 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 and then dredge in the bread 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 the tops are golden.

Serving Suggestions:

Serve with rice and topped with our Poblano Chile Sauce.


4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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