Chicken & Butternut Squash Arancini
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 boneless skinless Smart Chicken breasts, cooked and diced
- 3 cups risotto, cooked al dente
- 1 cup fontina cheese, grated
- ½ cup green onion, sliced
- 1 cup butternut squash, diced small and sautéed until tender
- 1 tablespoon parsley
- 1 tablespoon minced garlic, roasted
- 1 tablespoon salt
- 5 eggs
- 1 cup milk
- 4 cups bread crumbs
- Flour, as needed
- Canola oil, for frying
- Kosher salt, to taste
In a mixing bowl, combine the diced chicken, risotto, fontina cheese, green onion, squash, parsley, garlic, and salt and mix well. Cover and chill the mixture for a few hours so it’s easier to form into balls. Once chilled, roll the mixture into 2-inch balls and chill again.
When ready to fry, prepare a breading station by preparing three bowls: One with eggs and milk beaten together, the second with breadcrumbs, and the third with flour. Roll the balls in the flour until evenly coated, then transfer to the egg wash until evenly coated, then dredge in the breadcrumbs until evenly coated.
Heat canola oil to 350°F in a large frying pan. Fry the arancini until golden brown and warm in the center, about 3 to 5 minutes. Season with a dash of kosher salt, if desired.