Chorizo Stuffed Chicken with Sun Dried Tomato Sauce

It's Monday and I didn't have to work tonight so I thought I would spend a little extra time on dinner. This unexpectedly only took a few minutes to put together and 25 minutes to cook.  An awesome dinner in less than an hour. Sweet! This is one of those that you can make for guests and really wow the pants off of them.  Not literally but you know what I mean.   

For the Chicken:
4 garlic cloves
1/4 lb pork chorizo
4 chicken breasts boneless, skinless
1/2 cup cotija cheese, crumbled (look near the mexican cheese section)
1/2 cup jack cheese, grated
1/2 tsp dried thyme
salt and fresh ground black pepper
olive oil
1/2 cup white wine
chopped cilantro for garnish

For the Sauce:
4 sun dried tomatoes in oil, chopped (if you get chopped tomatoes, use enough to equal 4 whole dried tomatoes, about 1/4 cup)
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 TBSP basil, chiffonade
1/2 cup olive oil
salt and fresh ground pepper

Make the Chicken:
Preheat oven to 375 degrees.  Chop garlic and saute with a little olive oil for about 2 min.  Set aside.  In same pan cook the chorizo over medium high heat, breaking it up with a wooden spoon until browned.  With a slotted spoon, remove the chorizo and drain on paper towels.  Place chicken breasts in a plastic zip lock bag and pound thin with a meat pounder/tenderizer or a rolling pin. 

Take your time so that the chicken breasts stay in one piece.  Rotate the chicken around as you pound it.  Lay the chicken out onto your work surface and spread evenly the chorizo, cotija, jack cheese and a little of the garlic. 

Don't overfill with filling or it will be hard to roll up.

 Roll up each breast up, tucking in the sides and gently squeezing as you go. 

Place the chicken seam side down in baking dish.  Sprinke with thyme, salt and pepper.  Drizzle a little olive oil over the top. 

Pour the wine around the chicken.  Bake for about 25-30 minyes until cooked through.   Let rest 10 minutes before slicing.

Make the Sauce:
In a blender or food processor, add sun dried tomatoes, red wine vinegar, garlic and basil. 

Basil chiffonade.

Blend until smooth. 

Slowly add the olive oil and blend until emulsified.  Season with salt and pepper. 

To serve slice the chicken into 1/2 inch thick slices and drizzle with sauce.  Sprinkle with chopped cilantro.  Prepare yourself to hear the oohs and ahhs and mmmm's.

Recipe adapted from Linda Martin @ Sweet Basil Cooking School