Stuffed Chicken in Hibiscus Sauce
This recipe features a mix of flavors and textures: the smooth and creamy brie cheese, the sweet and tangy hibiscus, and the crunchiness of jicama.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 chicken meat for milanesa 6 chicken meat for milanesa
  • 1 bunch spinach 1 bunch spinach
  • 1/3 jicamas 1/3 jicamas
  • 100 grams Brie cheese
  • 40 grams dried cranberries
  • salt , Salt and pepper to taste salt , Salt and pepper to taste
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 1 cup hibiscus flower
  • 2 cups water 2 cups water
  • 5 tablespoons sugar 5 tablespoons sugar
  • 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
  • 1 shallot
  • 1 tablespoon cornstarch 1 tablespoon cornstarch
Preparation
20 mins
30 mins
Low
  • SAUCE: Boil the hibiscus until well concentrated. Strain and set aside.
  • In a pot, put a little oil, add finely chopped shallots, and fry. Add sugar, vinegar, and 1 cup of hibiscus concentrate.
  • Once the sugar is dissolved, add the cornstarch dissolved in a little cold water. Stir until it thickens slightly. Set aside and keep warm.
  • Wash and disinfect the spinach Peel the jicama and cut into thin julienne strips Cut the cheese into strips.
  • Season the chicken cutlets or breasts with salt and pepper Place a layer of spinach over the cutlets, arrange some julienned jicama, cheese, and blueberries, and roll up, securing with toothpicks.
  • In a skillet, heat a tablespoon of olive oil and place the chicken rolls (first 3 and then the other 3), turning carefully to seal on all sides.
  • Remove the toothpicks and carefully transfer to a baking tray or casserole dish, cover with aluminum foil, and bake at 170ºC for 20 minutes or until fully cooked and not raw inside.
  • To serve, place a pool of sauce on each plate and top with a chicken roll.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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