- 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.