Culinary knowledge just flows from her like river, and she loves sharing every bit of it in her classes. That’s what makes Chef Amy Barnes one of the best chefs at Sweet Basil Culinary Center. She started cooking classes as a child which set her up for a long career at The Hyatt’s in Scottsdale and Austin, Texas, The Princess Resort and The Impeccable Pig Restaurant in Old Town Scottsdale. Chef Amy is a great story teller and loves to pay tribute to some of the upscale restaurants that helped to shape her career. This Chorizo Chicken and Corn Risotto pays homage to her years at The Golden Swan at The Hyatt Regency Gainey Ranch, which she helped to open in 1986 and where she worked side by side with chefs from all over the world. It’s there that she says she was “Hyattized”, which means to carry high standards throughout her career. If you want to elevate, or “Hyattize” dinner this week, give Amy’s show-stopping dish a try!
| Servings |
- 4 skinless, boneless chicken breast halves - pounded thin (6 ounces each)
- 12 ounces bulk chorizo sausage
- 2 cups shredded Monterey Jack cheese
- 1 recipe for cilantro sauce, at room temperature (see below)
- 1/2 cup olive oil
- juice of one lime
- 1 garlic clove, minced
- 3/4 teaspoon fine sea salt
- 1 large bunch cilantro, washed well, including stems (about 4 ounces)
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- 1 cup white rice
- 29 ounces chicken broth
- 1 package frozen sweet corn (10 ounces)
- 1/4 cup whipping cream or half and half
- 1 cup grated Monterey PepperJack cheese
- chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1 cup white rice
- 29- ounces chicken broth
- 1 10- ounce package frozen sweet corn
- 1/4 cup whipping cream or half and half
- 1 cup grated Monterey PepperJack cheese
- chopped fresh cilantro
Ingredients For the Chicken Roulade:
For the Cilantro Sauce:
For the Creamy Pepper Jack Cheese Corn Risotto:
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- Preheat oven to 375 degrees. Lightly grease an 8x8 inch pan. In a skillet over medium heat, brown the chorizo. Remove from heat, and drain on paper towels. In a bowl, stir together chorizo and cheese. Divide mixture into four portions and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up. Roll stuffed breasts in masa harina (masa flour), and place seam-side down in the pan. Spray the tops lightly with cooking spray. Bake about 35 minutes or until browned. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup cilantro sauce. Serves 4
- Roughly chop cilantro. Combine all ingredients in a blender and blend until smooth.
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro. Serves 4 to 6.
