2 large chicken breasts
1 cup organic ground chorizo
1 large Granny Smith apple, remove core, chopped into small pieces
1/2 cup chopped red cabbage
1 small white onion, chopped
1 teaspoon fresh rosemary, chopped finely
2 tablespoons maple syrup
Extra virgin olive oil
Sea salt and black pepper
Using a clean work surface, butterfly both chicken breasts. Use any instructional video online if you are not familiar with the process, as it is hard to describe.
Here's how I do it: slice along the length of the chicken at an angle that leaves about a 1/2 inch thick of flesh (like peeling an apple, but thicker); continue slicing through, while pulling and unrolling the inside of the chicken until you get a flat rectangle that is about 1/2 inch thick. Season both sides with olive oil, sea salt, and black pepper. Set aside.
In a large deep-sided skillet, add three tablespoons of extra virgin olive oil. When hot, add chorizo, onion, apples, rosemary, and cabbage. Season with sea salt and black pepper to taste. Saute, stirring occasionally until soft. Set aside to cool.
Preheat oven to 400 F.
Spread stuffing on chicken starting from the edge closest to you, covering the chicken entirely, leaving about 1" clear on the far edge. Roll tightly, starting from the closest edge, then secure with twine.
Arrange roulade on a single layer on a oven dish. Bake for 30 minutes, turning over once at the halfway point. Glaze with 2 tablespoons of Maple Syrup during cooking and brush pan drippings all over the roulade for color and extra flavor.
Let the roulade rest for 10 minutes before carving.