Chorizo Stuffed Chicken Breasts | Food Wishes

[@allfields]

After all these years he still has things I've never seen before- that actually look appetizing and amazing

[@andrewjackson9417]

Look up hasselback chicken, loads of people have done that here on youtube

[@vvvictoriav5958]

@@andrewjackson9417he didn’t say no one had ever done it, he said he’d never seen it before

[@BoredThatsWhy]

Do you know which type of Pan he uses? I have no stick pans but I dont think I can put those in oven

[@andrewjackson9417]

@@BoredThatsWhy That's an Alclad, they tend to get very spendy, Cuisinart make something similar. It's a multi layered stainless pan, oven safe and build a fond you can use for your pan sauce.

[@Procrasteonaut]

I just can't stop wondering how Chef John always intones 'enjoy' perfectly in tune with the closing notes. It's the little bits of magic I appreciate.

[@valnarehood834]

I sing along every time!

[@lawrencetaylor4101]

I usually don't complain about Chef John videos, but this looked TOO good.

[@7777Scion]

that's a complaint??

[@KevinY5]

@@7777Scion with a pinch of irony

[@lawrencetaylor4101]

@@KevinY5 ...and some cayenne to stay in shape.

[@2listening1]

@@KevinY5good one, Sir 💛😊👍

[@jackbits6397]

The towel on the handle is a must. My name is not Randall but I've definitely grabbed the handle before...well once before.

[@valthedestroyer]

This is the earliest I’ve ever been to a food wishes video!!! And what a great recipe to achieve this milestone on!

[@joanaubry6395]

You're a super chef that knows exactly how to entertain while you make your delicious recipes. Love watching!❤

[@AndreaAustoni]

Once again, the OG Chef John outdoes himself and outclasses the competition with inventiveness, humor, wholesomeness and creative use of language.

[@DonPandemoniac]

That is one of the most interesting and delicious looking / sounding chicken breast recipes I have ever seen. You are the Richard Roundtree of elevating the lamest cut of poultry.

[@LYLEWOLD]

"Anyway, the salad was fine. Allegedly " LOL

[@intractablemaskvpmGy]

You can do so much with this. Make it your own. I know I will. Thanks Chef John!

[@marieb9926]

I'm so happy you've created a stuffed chicken breast without cream cheese. Definitely a must try 😋!

[@bdistance]

Chef John, thank you for this. And please, we need your version of ((preserved lemons)) 🍋 🍋 🍋 recipe! With many thanks and appreciation!

[@permanentfitness1919]

Chef John's the type of guy that doesn't mind if his sausage is poking out a little

[@lmeade7401]

STILL laughing!

[@emrsdca]

This is right up my alley! I love chorizo! I'm having chorizo and eggs for breakfast!

[@slayerhuh404]

Chorizo is right up your alley? xD

[@Mary-zk8lo]

Mmmmm.....Right up my alley too! A great old expression

[@karlgustav5490]

and you are overweight I guess lol..😂

[@jdoesmath2065]

Chorizo and eggs is usually made with Mexican chorizo. Spanish chorizo is very different. I’m saying this for viewers in general.

[@karlgustav5490]

yep, two totally different products.@@jdoesmath2065

[@CaptainBeardsome]

looks delicious! Chef John's suggestion of using pepperoni instead would be fantastic with some fresh mozz broiled on top and served with red sauce!

[@claudiaj8080]

I just got Spanish Chorizo and had no clue what to do with it, thank you! 😊❤

[@tribal2501]

We fry it up in slices and serve with manchego and sliced baguette. I’ll be trying this recipe next.

[@claudiaj8080]

@@tribal2501 that sounds delicious! Will definitely try your recipe too, thanks!

[@jeanniebrooks]

I use it in soups- it’s delicious! Also cut lengthwise, have with fried eggs.

[@meltonsawyer8194]

I’ve been a fan of Chef John for a long time, and he delivered again! Can’t wait to try this!

[@hansdampf4055]

Nice dish. Assembling the sauce with cold butter is classic French cuisine at it's best! 👍

[@susansmith2475]

It looks delicious. I like the salad

[@SpacedAiroh]

Chef I could listen to you read from the dictionary. Voice smoothe like butter and your cadence and inflection are so fresh!

[@fergaldownes8810]

I'm only 3.45 mins in and I'm already sold. Thanks in advance Chef John 💚

[@fergaldownes8810]

.......and as always.....I will☺

[@ReclinedPhysicist]

Spanish chorizo is not like Mexican chorizo. Mexican chorizo which is way more common here in Houston Texas will break down like hamburger when you cook even though it usually comes in a tube. It's very very good too and might work in this recipe anyway

[@MykePagan]

I just made this. Haven’t even tasted it tet (waiting for wife to get home), but I must say that I did exactly what Chef John said not to do: I did NOT put a towel on the handle of my pan. And yes, even though I warned myself, I grabbed the handle in kess than a minute and burned my fingers. Very mild burn, but that’s still a lesson to always listen to Chef John.

[@Emilio1985]

Oh my goodness. I absolutely must make this! It looks divine!

[@grindelwalk]

I salute you for the idea alone Chef John!

[@calibos3329]

Looks delicious, and those are some insanely beautiful red tomatoes on that plate!

[@BloodBlight]

Right? I am wondering if he grew them himself! We grow Cherokee Purples every year (a must in our garden), and I really want to know what those are!

[@MalHanson]

Another towel tip - make sure that the tea towel you use is DRY. I once used a slightly damp tea towel on a hot handle, and the heat came through so fast I might as well have been bare handed.

[@stuff4ever]

Oh I had chicken and chorizo on the fridge, just made it! It was great! Tks Chef John! I just lightly fried the chorizo first to bring more the flavor, I love it!

[@lja64]

I made this tonight for dinner, it was absolutely amazing! Thank you! So good - def will try with other kinds of sausage.

[@priscillajoseph765]

This is a full flavour chicken recipe. Great for some of us who want boneless & skinless. Thanks chef John. Perfect as usual!! 💌

[@dustbusterz]

Chef John I Believe You've Really Out Done Yourself here. Wow That Truly Looks Amazing 😊 More Stuffed Chicken Recipes Please 😊

[@paprikamerah]

looks so delicious thank you for sharing the recipe

[@kswck]

My wife thanks you sir for showing me a new way to do a Lot of dishes, that are generally not in cookbooks.

[@Ratchet130]

"And we're definitely gonna have a little bit of very delicious moisture coming out of those cuts." Damn Chef John. 😂

[@fredgarv79]

The towel or pot holder is so important. I don't know how many times I took a skillet out of the oven, then forgot it was hot and just grabbed the handle. I don't like sherry so I used Champaign vinegar and white wine. My only problem was the only spanish chorizo I could find was not like his. His looks more like a nice moist sausage. The one I bought was incredibly dense and super smokey and just did not go well with the wine sauce but the idea is a great idea. Also, even with the fat from the sausage and the olive oil, you still have to be very careful to not overcook the chicken, it's so very easy to do so and I even didn't use as high an oven temp

[@jeraldbaxter3532]

Chef John, you are the Caliph of Cuisine, the Potentate of Puns, and the Impressario of Sly and Subtle Innuendo!😁

[@xxPenjoxx]

That looks absolutely delicious, especially with the pan sauce👌

[@KoniB.]

one of the nicest chicken presentations I have seen. I was drooling.....

[@lvdoowhop]

Love chicken. Love chorizo. Best recipe ever! BTW I would take that pan sauce and have it over toast looks so good! 3 snaps up!!!

[@Xani13]

The Patatas Bravas from your recipe would be perfect with this dish.

[@gradystarkey4498]

I made this last night but not for 2 breasts but for 5. Had to use white wine, not sherry ( I just don’t keep that around.) I thought it had great flavor, served it with stovetop roasted carrots with honey, butter and garlic. Will do it again!

[@rilessmiles6590]

Thanks for sharing your results 😊

[@davidlineberger9100]

I think this was the first thing I’ve seen Chef John cook where he didn’t add any cayenne.

[@jeanniebrooks]

The cayenne is already in the chorizo, along with Spanish paprika😊

[@willawum]

Hey Chef John, I make so many of your recipes, but one thing I'd like to see is a basic vid of your knife skills. Watching you drop those chorizo slices of the knife,, amazing, they all stick to mine!

[@aaronbailey23]

I love it when he says, “in the center” of the oven and proceeds to put it at the top 🤣.

[@gyrosmann]

and here I was, wondering if Chef John warns us about the hot pan handle - but, of course, he got us covered!

[@davidleatham5173]

Made this last night. It was amazing, thank you chef John .

[@MTB_Rider_96]

I'll be trying this ASAP! Thanks!

[@booon-booon]

intro going right to video instead of a still image is a cool and new trick in the chef john cookbook i think!

[@ThePotatusMan]

Every Chef John sentence sounds like the second to last sentence of a prayer

[@catherineharris27]

❤❤ This looks very interesting and delicious 😋 😊

[@scottboettcher1344]

I've made whole chicken with mexican chorizo stuffed under the skin; tasty but a lot of fussy work. Definitely giving this one a try, thanks!

[@LostQuays-wg6xn]

I have a personal recipe book where I write down my favourites... but if it's a Chef John recipe... I title it "Chef John's ... ". And there are many. ❤

[@TheBestBoyyeeehehe]

CHEF JOHN............ THIS LOOKS ABSOLUTELY AMAZING. I GOTTA MAKE

[@womblingsimian]

Made this tonight... Fantastic! Definitely going to make it regularly.

[@priscillajoseph765]

Thank you for sharing your tips and skills. 🏆

[@mrFslim]

Amazing as usual. Thank you chef ❤

[@jamessheridan4306]

Personally, I think that tomato salad makes a perfect pairing for a Summertime offering. Especially if you're planning to finish with a rich dessert.

[@Ratchet130]

"That could theoretically cause our sausage to pop out. And then we would have some major problems." 🤣

[@markborn5293]

This I’m certainly gonna try!

[@patrickcomtois966]

Good morning Chef John. I tried this recipe yesterday evening and it was delicious! Thank you so much 😀

[@jkkarkar]

Looks amazing, Chef. I am going to try this!

[@AM-wq2cz]

What pan are you using in this? It looks amazing!

[@xnonsuchx]

Sliding your sausage in is one of the best parts ;-)

[@billmorash3322]

Someone will grab the handle and get burned. But even more important, that person will most likely drop the pan on the floor and that means no pan sauce.

[@ItsMrBozToYou]

Just an incredibly bad day for Randall all the way 'round.

[@jeanniebrooks]

Now your starting to think just like Chef John. Kinda rubs off on ya….😊

[@alienmozart9902]

I agree, it DOES look especially tasty and special :)

[@heathersoper6923]

I love your recipes!

[@Patroness]

No one better than you, chef!

[@josephpatricio851]

Going to have this for supper tonight. Thanks Chef John.

[@165grnosler7]

Simply amazing and I will definitely be making this very soon!

[@poshdelux]

I just made this it's so good thank you

[@suzannecuerrier279]

Looks great! I'll be trying this recipe.

[@souris101111]

This is so cool! I've been making this for a long time!

[@valnarehood834]

This looks absolutely delicious, and more importantly, something even I would feel capable of on a weeknight! Can't wait to try this!

[@susantaulli6580]

Looks marvelous Chef!

[@pamelashifflett7247]

As usual, another delicious dish I need to try! That looks amazing and delicious!

[@cliffnelson1174]

I have found that either Purdue or Tyson chicken breasts are the absolute best on the market......plus they are huge

[@wadsworth2351]

Amazing. Would the recipe work with some pork fillet instead of chicken?

[@shemcatherinemabongor7756]

Great video. Please make pork pies. I know you've made hot water pastry before, but hand pulled pork pies are my favourite. And hey, have I ever asked you for anything before? No. No, I haven't.

[@jeanniebrooks]

You guys are really getting good at channeling Chef John….you’ve gotten into his mindset😄

[@queenbvalerie7858]

Omg I need this now !!! Gonna make this soon!!!!

[@happykittenmeow]

I wasnt even hungry, but I certainly am now.

[@spinni81]

I actually made some crochet pan handle covers to avoid getting burnt.

[@Q-.-Q]

I want to hear more about Randall! 😂

[@lindae1116]

Looks so good, all the best from Scotland

[@mickster1780]

good tip with the towel on the handle. unfortunately i was the randall who grabbed the handle the other day. very unpleasant!

[@LessThanHandy]

Definitely a must-try...😊

[@deedeemooreco.2304]

Chef John, I just said yesterday that I needed to find a good chicken/chorizo recipe as I’ve got several pounds of my own chorizo in the freezer, and here you are. I swear, it’s downright creepy sometimes.

[@lolookphor]

what pan are you using there, chef john?

[@Ranzord95]

chorizo has so many uses raw? can't go wrong roasted? exquisite put it between some bread? bocadillo hang it to dry? great snack and appetizer plainly boil it on water? juicy and melty plus great on stock

[@jmiller297]

This looks *AMAZING.*

[@nancy9704]

Chef always has a nice sharp knife.

[@dlc1119]

I can see doing this with pepperoni or Portuguese chouriça or even kielbasa for variety.

[@dlc1119]

The latter with a mustard based sauce, maybe.

[@jeanniebell9493]

Looks so delicious !

[@ZoomedOut2020]

I’m packing my bag and coming over for dinner..!!! To quote Al Bundy….” Nothin’ says Lovin’ like Something from da Oven”

[@wendytravis6427]

I’ve only bought Mexican chorizo which is ground and kinda runny. I didn’t even know there was a cured Spanish chorizo. I’m going to look for that.

[@jeanniebrooks]

If you live on the west coast, Silva makes it locally, I think Sunnyvale, maybe it’s San Francisco

[@fiveminutezen]

When I make roasted chicken in my cast irons I like to rub an ice cube on the handle to cool it off when it's time to make the pan sauce.

[@gregmunro1137]

My mouth is watering- that looks so yummy! I like Parmesan ( I have a 30 mth block in my fridge that keeps calling my name) I prefer pecorino

[@ruthannecoro6198]

I just made Portuguese soup this morning.. never considered stuffing it into chicken.. 🤤

[@aaronwhite1786]

As someone who grabbed a cast iron pan from an oven one night cooking dinner, I quickly learned to always just throw on an oven glove when using a pan and just leaving it on unless I wrapped the handle in a towel... That was not a fun night.

[@mikemacki5083]

I know it's cheating but I like to put down 2 chopsticks or 2 pencils/pens whatever on the sides of the meat, slice into it without fear and only stop when I meet the resistance of the denser material. If we can do it for miter saws, why not cooking?

[@kisarodgers9424]

What if I make my own chorizo but it isn't in a casing? Can I still stuff each chicken breast cut with the uncased chorizo?, and have similar results?