Ingredients
- 4 boneless skin on chicken
- ½ pound Chorizo-raw
- 3 tablespoons EVOO
- salt and ground black pepper to taste, to taste
- 2 tablespoons butter
- 3 ears of corn, corn removed from cob
- 5 green onions, sliced
- 3 tablespoons EVOO
- 2 juice and zest of limes
- ½ cilantro, bunch
- 2 tablespoons butter
Directions
Preheat oven to 400°. Cut a pocket in breasts and stuff with Chorizo. Season with salt and pepper. Heat 3 T oil and 1 T butter in skillet until it smokes. Brown chicken on both sides. Add 1 T butter, tilt pan and baste the breasts with the butter. Bake for approximately 25 minutes. In clean skillet melt together 2T butter and 3T EVOO, add corn and green onions and cook for 2-3 minutes. Add zest, pour over chicken and top with cilantro. |