Chorizo filled Chicken Breasts with Coleslaw

Ingredients

1. Chicken breasts (butterflied)
2. Chorizo (casing removed)
3. Green Onion (Scallion, finely cut)
   
4. Cabbage (coarsely shredded or thick julienne)
5. Mayonnaise (store bought)
6. Lemon zest and juice
7. Salt & Pepper
8. Butter

Procedure

Preheat oven to 350.

Coleslaw: Combine Cabbage, Mayo, Lemon zest and juice, Pepper and a few green Scallion cuts. Mix well. Refrigerate for at least 20 minutes.

Salt and Pepper the Breasts, refrigerate.

In a cast iron skillet, cook Chorizo until done, remove to paper towel. Remove fat from skillet, add most of the Scallions and barely wilt. Combine and let cool.

Line up in the middle of the Breasts the Chorizo mixture and roll up the Breasts into a sausage shape. Truss. In the skillet on high heat, brown on all sides. Remove and roll up in aluminum foil. Put in oven for 20-30 minutes or until the center is done. Remove trussing and cut diagonally into thick slices.

Arrange chicken "sausage" slices and coleslaw on plate and serve.