Chorizo and White Bean Chicken Roll







A recipe allowed in a diet.

Why don’t we butterfly and tenderize two chicken breast halves? Not for nothing, but to stuff them with a creamy juicy white bean and tomato filling. Make it hot by adding chorizo and paprika. Pan-cook, roll, and bake, then serve sliced and enjoy.

Nutritional Chart

Calories: 620 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 62 g
  • 20 g
  • 38 g

Ingredients Needed for Chorizo and White Bean Chicken Roll

1 teaspoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 teaspoon dried thyme
1 ounce chorizo, diced
7 ounces of canned white beans
1 teaspoon paprika
½ cup canned tomatoes
½ cup white wine
10 ounces of chicken breast (2 halves)
fresh thyme
2 teaspoons of olive oil

How to Make Chorizo and White Bean Chicken Roll

  1. Heat the oil in a pan over low heat and add the onion and garlic. Cook and stir until tender.
  2. Add the thyme and stir it in. Add the chorizo and do the same.
  3. Add the canned white beans. Cook and stir for 1-2 minutes.
  4. Season with paprika, pepper, and salt. Stir in. Add the canned tomatoes and stir them in. Add the wine and do the same.
  5. Cook for 6 minutes.
  6. Butterfly the chicken breast halves, then cover them with plastic foil and tenderize them with the mallet.
  7. Lay a parchment paper sheet on the work surface and place the tenderized chicken breast halves next to each other so that they are overlapping.
  8. Spread the bean mixture over them and garnish with fresh thyme. Roll with the parchment paper sheet.
  9. Fasten the roll with kitchen cord.
  10. Line a baking dish with parchment paper and add the chicken roll. Drizzle with olive oil and bake for 45 minutes at 380⁰F/190⁰C.

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