Follow these steps for perfect results
boneless skinless chicken breasts
butterflied
chorizo sausage
spanish alcaparrado
finely chopped
red bell pepper
chopped
swiss cheese
bacon
salt
fresh ground black pepper
dried oregano
Carefully butterfly the chicken breasts.
Stuff each breast with a slice of cheese, chorizo sausage, alcaparrado and peppers.
Roll each breast tightly.
Season the outside with salt, pepper, and oregano.
Wrap each breast with 3 bacon slices, securing them if necessary.
Preheat the oven to 350 degrees F (175 degrees C).
Place the stuffed chicken breasts in a baking dish.
Bake for about 30 minutes, or until the chicken is cooked through and the bacon is crispy.
Expert advice for the best results
Use toothpicks to secure the bacon if needed.
Baste with pan juices during baking.
Let the chicken rest for 5 minutes before slicing.
Everything you need to know before you start
10 min
Can be assembled ahead of time and baked later.
Serve sliced on a platter with a side of rice and beans.
Serve with Arroz con Gandules (Rice and Pigeon Peas).
Serve with Tostones (Fried Plantains).
Pairs well with the savory flavors.
A refreshing contrast to the rich dish.
Discover the story behind this recipe
A popular dish for special occasions and family gatherings.
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