Wednesday, January 2, 2013
Bringing In The New Year
Here is a new dish with a twist of french with a touch of latin to it.
Chicken Cordon Peru
¼ c. soy sauce
juice of one lime
1 ½ tbsp. Peruvian Chili Lime Seasoning (See Chef’s Note)
4 (6oz.) skinless, boneless chicken breast halves
1 tbsp. olive oil
6 oz. ground Chorizo sausage
¼ c. carrots, diced
¼ c. Poblano chile peppers, diced
¼ c. red onion, diced
2 tbsp. dehydrated minced garlic
2 tbsp. pimento olives, sliced
½ c. grated Parmesan cheese
2/3 c. Panko breadcrumbs
1 tbsp. Peruvian Chile Lime Seasoning (See Chef’s Note)
1 tbsp. grated Parmesan cheese
For chicken broth mixture:
1/3 c. chicken stock
5 tbsp. melted butter
Preheat oven to 350.
In a bowl combine the ingredients for the marinade and set aside. Using a sharp knife, slice each chicken breast half in two horizontally to produce 8 thin cutlets. Next, place each chicken cutlet between 2 sheets of plastic wrap, and pound each to ¼ inch thickness using a meat mallet. Place the chicken cutlets and the marinade into a re-sealable bag. Seal and shake up to evenly disperse the marinade. Refrigerate for 30 minutes.
Heat the olive oil over a medium high heat in a sauce pan. Add chorizo and brown until the sausage releases its juices, 3-4 minutes, stirring occasionally. Using a slotted spoon, remove chorizo and set aside. In the same pan, with the juices from the sausage, sauté the polbano chiles and carrots for 2-3 minutes. Stir in garlic and onion and sauté until the onions are translucent, 3-4 minutes. Remove from heat and set aside.
Combine Panko breadcrumbs, Peruvian Chile Lime Seasoning and grated parmesan in a medium shallow bowl; set aside. In a separate medium size bowl blend the melted butter into the chicken stock. Remove chicken from the marinade and top each cutlet with 2 tablespoons of chorizo, 1 ½ tablespoons of sautéed vegetables, 1 tablespoon of parmesan and a few slices of olive. Roll each cutlet up jelly-roll style. Dip each roll in chicken stock mixture and then dredge in the breadcrumb mixture. Place rolls, seam side down, in a 9 x 13 casserole dish. Pour remaining stock mixture over chicken. Bake for 35-40 minutes and the tops are golden.
Chef”s Note: Peruvian Chili Lime Seasoning can be purchased at a grocery store that sells ethnic foods, however if you do not have the item, don’t worry here is how you can make your own, With the ingredients listed below, just mix equal amounts into an air tight container. I make a large batch, so that I can have it on hand for future use.
Cumin, salt, mild chili powder, annatto, turmeric, aji amarillo chiles (grounded), Kaffir lime leaves (grounded), Mexican oregano and cilantro