Chicken Roulades with Chorizo and Manchego

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This recipe was delicious. Chicken was moist and stuffing was flavorable. I used what ever I had on hand, which was an italian sausage and some shredded cheedar, it was still delicious. Can't wait to do it again.

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Once more, Anne makes me look like a rock star! These are absolutely fabulous!

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Excellent! I only made 3 breasts with 1/2 the stuffing recipe and it was perfect! The only change I had was to use Portuguese Chorizo and after browning them in EVOO I baked them for 24 minutes, they were not done when I checked at 15 minutes but mine were rather large breasts. Hubby loved them too, will definitely make again! :

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i made these last night with my grandma and everyone thought they were delisious. i will definetly be making these again. i did change the cheese because i couldn't find it. so i used a four cheese mexican blend. i also didn't have the sherry vinigar so i used apple cider vinigar and added some sherry to it and it came out great.

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Made this last nite because I had leftover chorizo & manchego cheese from a Christmas Party. It didnt dissapoint. Both my husband & myself raved about the flavors in the stuffing & for the sauce. I served it with mashed potatoes & instead of sauteeing the Kale, we prefer it a little more done so I doubled the amount of chicken broth in that recipie & braised it. I dont agree with other posts re large chicken breasts. I did have a lot of stuffing leftover, but it can be used other ways. I did however salt & pepper the chicken before stuffing it & I also seasoned the egg & flour for the breading. will make again!!

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Anne's right: this is a great way to infuse flavor into bland boneless, skinless chicken breasts. Like other reviewers, we had a lot of filling left over. We probably could have filled 6-7 breasts if we'd planned ahead. And, I thought the pan sauce was a little on the bland side. It might be due to the fact that we didn't have any of our homemade chicken stock on hand and used some off the shelf instead. When I do this again, I'll reduce the store-bought stock to only one cup so that as it reduces the stock won't dilute the brightness of the sherry vinegar. I almost wish that I'd added a tablespoon of capers to the sauce--might try that next time. My reason for only four stars: I'd season the breasts with salt and pepper before stuffing and rolling them.

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Absolutely fabulous! I used Italian sausage and Pecorino Romano cheese instead of the Chorizo and Manchengo because I had children eating it and was afraid it would be too spicy. Turned out perfectly! I had extra filling leftover and made awesome omeletes the next morning!! My only issue was actually making the stuffing stay in the chicken, but that is a chef (me issue and just takes practice to roll them properly. Anne - you are so inspiring! I've made several of your recipes and truly enjoy watching your show!

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These are delicious! I was short on time (and lazy and wanted to save calories, so I filled the rolls, moistened the outside with milk, and put each one in the bowl filled with panko crumbs mixed with a little olive oil, salt, and pepper and covered it with crumbs, then onto an oiled baking sheet and in a 400° oven for 20-25 minutes.

Anne's dishes always have a lot of flavor, which is something I am always looking for. Thank you, Anne.

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Great base recipe that you can vary to meet your tastes. I wanted an Italian-inspired version so I substituted local Sonoma County artisanal italian sausage (Franco's instead of Chorizo; we used a blend of a local cheese (Bellwether Farms and fontina instead of Manchego, and pine nuts instead of almonds. Everything else I kept to the recipe. Turned out wonderful!

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my husband loved this. i found that the chorizo kept the chicken moist and added that extra zest. we love ur shows and watch them religiously. next time in new york we will come by your restaurant to see your wonderful self.
carolyn & tom - dallas tx