As I grow as a cook, or dare I say chef, I am really learning to compose a full meal.  This Mexican Risotto Stuffed Chicken Milanese may be my most complete meal yet.  The dish was awesome.  The dish had a beautiful breading on the chicken making my favorite milanese.  It was stuffed with one of my favorite dishes – risotto.  The flavors I used were my favorite Mexican spices.  You see that beautiful red sauce under the stuffed chicken?  That is a roasted tomato, onion and ancho purée.  It has such great flavor.  That sauce would go well on just about anything.   The dish was finished with a topping of an avocado crema.  

Mexican Risotto Stuffed Chicken Milanese #glutenfree #dinner #chickenrecipes | feedyoursoul2.com

Mexican Risotto Stuffed Chicken Milanese from Feed Your Soul Too

Mexican Risotto Stuffed Chicken Milanese #glutenfree #dinner #chickenrecipes | feedyoursoul2.com

Mexican Risotto Stuffed Chicken Milanese

Mexican Risotto Stuffed Chicken Milanese from Feed Your Soul Too

I call the green sauce a crema but I always use Greek fat free yogurt and get the creamier consistency by adding coconut milk.  The Mexican Risotto Stuffed Chicken Milanese feels like a light dish.  The breading is super light, and in this case, is gluten free.  I have also made a Gluten Free Chicken Milanese that was quite good.  There are certain dishes where the use of gluten free flour is different than its gluten flour counterpart.  Using gluten free flour to make this milanese creates a great crust.  The hardest thing to do making this dish is getting the stuffing to stay inside.  I probably used too much risotto for the stuffing but I so like the risotto.

Mexican Risotto Stuffed Chicken Milanese from Feed Your Soul Too

The additional steps to take to help keep the stuffing inside is to roll the chicken and put it down on the tray seem side down.  Then, put it in the fridge for just a little while to let the risotto get stickier.  When the chicken is put through the dredging stations, it will adhere to the rolled chicken breast better that way.  To plate, put the red sauce on the plate, top with the cooked milanese breast and top with avocado crema.  There is your perfectly composed dish.    

Mexican Risotto Stuffed Chicken Milanese from Feed Your Soul Too

The red sauce made from sautéing onions, roasting tomatoes and the addition of Mexican spices.  

Oils and Spices

Oils and Spices

Onions and Spices

Onions and Spices

Tomatoes and Onions

Tomatoes and Onions

The risotto ingredients and the building of the Mexican risotto.

Risotto Ingredients

Risotto Ingredients

Arborio Rice Added

Arborio Rice Added

Jalapeno and Stock Added

Jalapeno and Stock Added

Cilantro Added

Cilantro Added

The horizontal slice of the chicken and the creating the stuffed breast.

Horizontally Cut Chicken

Horizontally Cut Chicken

Risotto Added to Chicken Breast

Risotto Added to Chicken Breast

Cheese Added

Cheese Added

Rolled and Stuffed Chicken Breast

Rolled and Stuffed Chicken Breast

The breaded chicken milanese pan frying.

Pan Frying Chicken Milanese

Pan Frying Chicken Milanese

The Mexican Risotto Stuffed Chicken Milanese

Mexican Risotto Stuffed Chicken Milanese from Feed Your Soul Too

Mexican Risotto Stuffed Chicken Milanese #glutenfree #dinner #chickenrecipes | feedyoursoul2.com

Mexican Risotto Stuffed Chicken Milanese Plated



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Mexican Risotto Stuffed Chicken Milanese

Mexican Risotto Stuffed Chicken Milanese is a perfectly composed dish including Mexican risotto, chicken milanese and a red sauce topped with avocado crema.
Course

dinner
Cuisine

Fusion, Mexican


Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 2
    Pints
    Grape Tomatoes
  • 1
    Whole
    Onion
    Diced
  • 3
    Tbsp
    Olive Oil
    divided
  • 1
    Tbsp
    Ground Guajillo Chili Powder
  • 2
    Tsp
    Aleppo Pepper
  • 2
    Tsp
    Coriander
  • 2
    Tsp
    Ground Cumin
  • 2
    Cups
    Arborio Rice
  • 1
    Whole
    Green Pepper
    Diced
  • 1
    Whole
    Leek
    Diced
  • 2
    Whole
    Jalapenos
    diced
  • 1
    Cup
    Corn
  • 1
    Bunch
    Cilantro
  • 1/4
    Bunch
    Parsley
  • 1
    Cup
    Chihuahua Cheese
  • 4
    Cups
    Chicken Stock
    warmed
  • 3
    Whole
    Chicken Breasts
    Sliced horizontally
  • 3
    Whole
    Eggs
    Beaten
  • 2
    Cups
    All-purpose Gluten free flour
  • 2
    Cups
    Gluten Free Panko Crumbs

Instructions

  1. Red Sauce:

    Place the oil and spices in the skillet.  Add the onions and cook for 2 minutes.  Add the tomatoes and cook until they burst.  Let cool and place in a blender and blend until smooth.  Put back in skillet and simmer for 10 minutes.  Set aside.

    Place oil and spices in the pan.  Add the white parts of the leek and cook until soft. After softened, add in the rice and toast for 2 minutes.  Next, add in the stock, one cup at a time, and the jalapenos.  Cook until the rice has fully absorbed the stock.  Add in the cheese and the corn.  Cook until fully mixed through.  Finish with the cilantro and parsley.  Set aside.

    Take the sliced chicken and fill with the risotto.  Roll the chicken up and place it seem side down on a baking tray and place in the fridge.  After 20 minutes, take each rolled breast and take them through the dredging station – flour, eggs and finish with the panko.

    Heat the skillet with the last tablespoon of oil.  Once hot, add in the chicken breasts and cook 2 – 3 minutes per side.  After all the breasts have been browned, add to a 325 degree oven for 20 minutes.  Let cool before serving.

    Enjoy!