. Make the Filling:

• In a skillet, heat olive oil over medium-high heat. Add chorizo and cook, crumbling with a spoon, for about 5 minutes. Remove with a slotted spoon and set aside.

• Discard excess fat, leaving 2 tsp in the skillet. Sauté onion and garlic until softened, about 2 minutes.

• Return chorizo to pan, add sherry vinegar, and cook until evaporated. Scrape up brown bits.

• Let mixture cool, then stir in cream cheese, diced tomatoes, Manchego, parsley, and salt & pepper. Mix well and reserve.

2. Prepare and Assemble the Chicken:

• Preheat oven to 400°F.

• Butterfly each chicken breast (slice horizontally but not all the way through) and pound flat between plastic sheets to about 1/4-inch thickness.

• Season with salt, pepper, and smoked paprika.

• Spread filling over each breast, roll tightly, then wrap each with 3–4 slices of bacon. Secure with toothpicks.

3. Bake:

• Place stuffed chicken breasts in a baking dish or sheet pan.

• Bake for 45–50 minutes, or until bacon is crispy and chicken reaches 165°F internally.

• Let rest a few minutes before slicing. Serve warm!