Name: Chicken Cordon Peru
Yield: 4 servings
Ingredients: For marinade:; 1/4 cup soy sauce; Juice of 1 lime; For chicken:; 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 Tbsp. sliced pimento olives; 1/2 cup grated Parmesan cheese; For breading:; 2/3 cup panko bread crumbs; 1 Tbsp. grated Parmesan cheese; For chicken broth mixture:; 1/3 cup chicken broth; 5 Tbsp. melted butter

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Chicken Cordon Peru

Recipe by Mike Johnston, Savory Spice founder

All-Purpose Cooking

Fusion

This unique entree is a play on Chicken Cordon Bleu. A true showstopper, it's probably easier than you think to create this one-of-a-kind dish. Serve with rice and beans or top with green chile sauce for even more of a kick.

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Serves 4 servings

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Ingredients

For marinade: 1/4 cup soy sauce Juice of 1 lime

1 1/2 Tbsp. Peruvian Chile Lime Seasoning

For chicken: 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. Minced Garlic

2 Tbsp. sliced pimento olives 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

Directions

Step 1 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.

Step 2 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.

Step 3 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.

Step 4 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 olives. 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.

Recipe Notes

*See our Chimayo Chorizo Sausage Spice to make your own, easy ground chorizo sausage.