Was thinking of something different to do with chicken breast so I came up with this. Start with 6 chicken breast and fillet them to open them up like a book. Then take a meat mallet and lightly pound them out to about 1/2 inch thickness.
Take an onion or shallots and finely dice them. Take 2oz of pork sausage or Mexican chorizo and lightly brown with 2 ounces of the diced onions. Do not over cook. The onions should sweat but not become browned. Add 1/2 oz of black pepper, 1/2 oz of crushed red pepper 1/2 oz of minced garlic.
Take the mixture and add breadcrumbs just enough to make the mixture stiff where it will bounce back when touched. Take 1 beaten egg and mix in the stuffing mixture.
Stuff the chicken with the mixture and refrigerate for about an hour.
A variation on Dijon mustard that I created as a topping for the chicken. Take 4 yokes and beat until small bubbles form. Add about 3 oz’s of mustard to the yokes and continue to beat to form a smooth consistency. (Yes the first two ingredients that make mayonnaise). Add 1/16 oz of hot sauce, 1/8 oz Worcester sauce salt and pepper to taste
Cook chicken in preheated 350 degree oven for 45 mins or until internal temperature reaches 165 degrees. Remove and allow to sit for about 5 minuets.
Garnish the plate with a leaf of iceberg lettuce place the stuffed chicken on lettuce leaf. Drizzle the mustard sauce over the chicken and top with a couple sprigs of cilantro