• Melt 50g butter and cool slightly.
  • Combine the orange zest, garlic, paprika, chilli, breadcrumbs and olives with the melted butter and two tablespoons parsley. Season. 
  • Place chicken on a clean board and carefully make a deep incision in the side of each fillet horizontally, being careful not to cut the whole way through.
  • Stuff each fillet with the breadcrumb filling.
  • Secure the fillets in four places with kitchen string.
  • Enclose each one individually in plastic wrap, twisting the ends so it is tightly sealed, then secure the ends and place in fridge for 1 hour.
  • Remove the chicken and place in a steamer.
  • Cook for 20 minutes or until almost cooked through.
  • Melt remaining butter with the oil in afrying pan over medium heat.
  • Remove the chicken from plastic wrap and season then cook on pan, turning for 4-5 minutes until golden on all sides.
  • Remove from pan, cover with foil to rest.
  • Return the pan to medium heat and add chorizo for 1-2 mins until crispy.
  • On a clean board roll the chicken in the remaining 1 tablespoon parsley, then slice.
  • Divide chicken among plates, sprinkle with chorizo and drizzle with pan juices.
  • Serve with rocket and orange wedges.