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.
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.
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.
The red sauce made from sautéing onions, roasting tomatoes and the addition of Mexican spices.
The risotto ingredients and the building of the Mexican risotto.
The horizontal slice of the chicken and the creating the stuffed breast.
The breaded chicken milanese pan frying.
The Mexican Risotto Stuffed Chicken Milanese
Mexican Risotto Stuffed Chicken Milanese
- 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
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.