Persimon stuffed Chicken Breasts with Manchego Cheese and Chorizo #Recipe
I learned about Persimon® persimmons from Ribera del Xúquer, Spain. I love that these come ripe and ready to eat and are so tasty! Their flavour is sweet and very subtle. I like to compare it to a cantaloupe or peach. Preparation of the fruit is simple, wash it and eat it! That’s right not pits, seeds or peeling! Perfect for on the go or for late night snacking.
Fun Facts about the Persimon:
- They contain six grams of fibre. This is double the amount found in a peach, banana or orange.
- Persimon is a good source of Vitamin A and Vitamin C and is high in antioxidants.
- They contain potassium, magnesium and manganese. All these contribute to the maintenance of good health.
When shopping you should look for:
- Look for Spanish origin Persimon®
- A fabulous bright orange skin
- A shape that will be larger and longer than other persimmons
A Persimon® from Ribera del Xúquer will be firm to the touch and is perfect for eating right away, or at least wait until you get home!
As mentioned above these Persimons from Ribera del Xúquer are ready to eat as soon as you purchase them. Store them in a bowl on the counter, separated from other fruit. I had mine for over a week and they were still as fresh as the first day they arrived!
Now the fun part! I created a super tasty recipe that included this glorious fruit. Check it out below!
Prisimon stuffed Chicken Breasts with Manchego Cheese and Chorizo
2 Large Chicken Breasts ( 4-6 ozs each)
1.5 OZS of Manchego Cheese
1 Persimon thinly sliced ( roughly 8 pieces)
80 Grams of Spanish Chorizo
1/4 cup of Marcona Almonds (Ground up)
1/4 tsp of Smoked Paprika
3 TBSP Red Wine from Spain
1 TBSP Olive oil
- Preheat the oven to 350F
- Put the Chorizo, red wine, 1/2 Persimon diced into a blender and blend it until fully combined.
- Cut each chicken breast in half so it is open like a book. Be careful not to cut right through the meat.
- Place half of the Chorizo mixture on one side of the chicken breast. Then layer 4 slices of Persimon, then 2 slices of the Manchego cheese on top of the mixture.
- Fold over the chicken breast to “close” it and drizzle with a little Olive Oil.
- Mixed your ground almonds with the paprika, then sprinkle on both the chicken breasts.
- Place the chicken breasts on a sheet pan and bake for 30 minutes. Chicken will be done when it reaches an internal temperature of 165 degrees and the juices run clear.
This recipe was super quick and ever so tasty. I served the chicken breast on top of Arroz, which is a Spanish rice and some Persimon. Both boys enjoyed it!