Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!