Skip to main content

The Globe and Mail

Roast chicken breasts over cornbread and chorizo

This dish has a Spanish flavour, so use smoked chorizo sausage.

Servings: 4

Ready time: 50 minutes


2 tablespoons olive oil

1 cup onions, chopped

1 ½ cups chorizo sausage, diced

1 teaspoon cracked fennel seeds

1 teaspoon smoked mild Spanish paprika

4 cups cornbread, crumbled

½ cup chicken stock

Salt and freshly ground pepper

4 chicken breasts, boneless with skin on


Preheat oven to 400 F.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and sauté for 1 minute. Add chorizo and sauté another minute or until sausage exudes some oil. Add fennel and paprika, then add cornbread and cook until combined. Remove from heat and stir in chicken stock to moisten. Season with salt and pepper to taste and pile stuffing in an oiled roasting pan. Set aside.

Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Season chicken breasts with salt and pepper and add to skillet, skin side down. Sear chicken for 2 minutes or until skin is browned. Flip over and fry another 2 minutes or until browned.

Place chicken on top of cornbread and bake for 25 to 30 minutes or until chicken juices run clear. Slice chicken and serve over stuffing.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨