FOR THE CHORIZO FILLING:
1 teaspoon olive oil
100g chopped chorizo, casings remove
1 small onion, chopped
2 garlic cloves, minced
200g cream cheese, softened
50g sundried tomatoes chopped
100g mozzarella cheese, shredded
50g parmesan grated
150g cooked spinach , chopped
Salt and pepper, to taste
1/3 cup chopped parsley
FOR THE BACON WRAPPED STUFFED CHICKEN BREASTS:
4 medium chicken breasts
12 to 16 slices of bacon OR Parma Ham
TO MAKE THE CHORIZO FILLING:
Add all the ingredients, mixing well to combine. Season with salt and pepper.
TO ASSEMBLE AND BAKE THE CHICKEN BREASTS:
Preheat oven to 200 degrees . Cut open the chicken breast creating a pocket
Spread the chorizo mixture on the cut side of each chicken breast. Then roll lengthwise.
Wrap each breast with 3-4 slices of bacon, securing with toothpicks.
Bake in the preheated oven for 40-50 minutes, or until the bacon is crispy.