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Spuntini Ristorante—Chorizo-Stuffed Chicken Breast with Aged Yellow Cheddar and Sundried Tomato Pesto Sauce


  • 4 boneless, skinless chicken breasts
  • 1-2 chorizo sausages, finely chopped
  • 1 cup aged yellow cheddar cheese
  • 3/4 cup finely pureed sundried tomatoes
  • 2 cloves chopped garlic
  • 1 cup fresh cream
  • Salt & Pepper, to taste

Cooking Instructions:

  • Preheat oven to 375 degrees.
  • Over medium high heat, saute the chorizo until cooked, allow to cool, then keep in fridge until needed.
  • Butterfly the chicken breasts, then stuff with 1/4 cup chorizo and a handful of cheddar. Pinch closed.
  • Place in a pan with a bit of liquid (vegetable stock or wine) and bake 15-20 minutes.
  • When done, top with the Sundried Tomato Pesto Cream Sauce and serve.

Pesto Cream Sauce

  • In a saucepan, saute the garlic and sundried tomato for one minute.
  • Add cream,salt and pepper to taste. Bring to a boil, then reduce heat to medium and keep stirring until thick.

Recipe Notes

This recipe comes from the the fabulous Spuntini Ristorante in Yorkville, Canada

Suggested Wine Pairing

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