Cornbread & Chorizo Stuffing
9 oz fresh chorizo
1/2 onion, finely chopped
2 garlic cloves, minced
1 1/2 cups crumbled cornbread (I think any basic cornbread recipe would do; I used this one)
Brown chorizo with onion and garlic. Do NOT drain. Toss in cornbread just until moistened. There should be enough liquid in the pan to coat all.
4 skinless boneless chicken breast, halved (then make a pocket in each half)
Stuff filling into each half until just peeking out...stuff tightly.
Bake at 375 for about 20minutes. Sprinkle with cheddar cheese. Cook 5 minutes longer until cheese is melted.
Serve with a salad and corn...mmmm.