Chorizo and onion-stuffed chicken breasts

Instructions

1. Line a freezer-proof tray with baking paper. Halve chicken breasts horizontally without cutting all the way through.

2. To make filling, heat a large frying pan over a medium heat. Add 1 Tbsp of the oil, chorizo, onion and garlic. Cook, stirring, for 10 minutes or until onion is soft and chorizo is golden. Set aside in a large bowl to cool. Add orange zest, thyme and parmesan.

3. Spoon stuffing onto 1 side of each butterflied chicken fillet and close fillet to enclose filling. Top with thyme sprig and secure chicken and thyme with kitchen twine.

4. Combine parsley, the remaining 2 Tbsp oil and extra garlic in a small bowl. Brush onto fillets to coat. Arrange chicken on prepared tray and freeze for 6 hours or overnight until frozen solid. Wrap fillets in plastic wrap then transfer to a labelled large zip-lock bag and freeze for up to 2 months.