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Squeeze juice from 2 mandarins. Stir mandarin juice, chopped parsley, garlic, paprika, chilli and 2 tablespoons of oil in a bowl. Season with salt and pepper. Combine the breadcrumbs, olives and 2 tablespoons parsley mixture in a bowl.
Preheat oven to 200ºC. Place each piece of chicken between 2 sheets of plastic wrap. Gently pound until 1cm thick. Trim to make a rectangle. Divide breadcrumb mixture among chicken pieces. Roll up to enclose filling. Use toothpicks to secure.
Heat the remaining oil in a large ovenproof frying pan. Cook the chicken, turning, for 5 minutes or until browned. Top with remaining parsley mixture. Transfer the pan to the oven. Bake for 20 minutes or until the chicken is cooked through. Set aside for 5 minutes to rest.
Peel and segment the remaining mandarin. Cook the chorizo in a large non-stick frying pan over medium heat for 2 minutes or until browned. Add mandarin and stir for 1 minute or until warmed through. Stir in parsley leaves.
Cut chicken in half and serve with the chorizo mixture. Drizzle over pan juices.