Abuelo Mexican Restaurant's Stuffed Chicken Medallions

30m
Prep Time
10m
Cook Time
40m
Ready In


"Delicious medallions of chicken breast stuffed with chorizo, Poblano and cheese, and then lightly fried to perfection. We love these served with a side of Abueo's Chile con Queso!"

Original is 2 servings

Nutritional

  • Serving Size: 1 (220.7 g)
  • Calories 455.3
  • Total Fat - 29.4 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 434.2 mg
  • Sodium - 921.9 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 1 g
  • Sugars - 0.4 g
  • Protein - 41.5 g
  • Calcium - 177.4 mg
  • Iron - 4.6 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

TO PREPARE CHORIZO MIX


Step 1

Place diced onion, poblano pepper and chorizo in a saute pan. Over medium heat saute until chorizo is done, onions are transparent and peppers are softened.

Step 2

Remove from heat. Drain and hold until ready for use.

TO PREPARE THE CHICKEN


Step 3

Cut center cartilage from chicken breast.

Step 4

Place on an even surface, and cover breast with plastic wrap. Using a mallet, tenderize breast to an even thickness.

Step 5

Place 1 ounce of cooked chorizo and 1/4 ounce of mixed cheese on each breast lobe. Roll and tuck breast.

Step 6

Place in a container, cover and refrigerate until ready to proceed with breading.

BREADING THE CHICKEN


Step 7

In a mixing bowl, break egg and add 1/4 cup of water, using a fork or whisk, mix together.

Step 8

In a small pan or plate place flour, in another place bread crumbs.

Step 9

Roll prepared chicken breasts in flour. Be sure the breast is well coated with flour.

Step 10

Dip chicken in egg wash to coat.

Step 11

Roll in bread crumbs to coat.

Step 12

Repeat steps for egg wash and bread crumbs.

FRYING THE MEDALLIONS


Step 13

Preheat oil to 300 degree F. (if possible use a fryer. If not, use a dip stock pot. Chicken medallions need to be completely submerged in hot oil.)

Step 14

Fry for approximately 10 minutes, or until chicken reaches an internal temperature 175° F.

Step 15

Remove from fryer, and slice 3/8” thick on a 45° angle using the entire medallion (6-8 pieces).

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the chicken breast, make sure to choose a breast that is fresh and not frozen.
  • When selecting the cheese, look for a mix of Monterey and Cheddar cheese for the best flavor.

  • Replace the chorizo with ground turkey or beef for a leaner option. The benefit of this substitution is that it will provide a healthier alternative to the dish while still providing the same flavor and texture.
  • Replace the Monterey/Cheddar cheese mix with a vegan cheese alternative. The benefit of this substitution is that it will make the dish vegan friendly, while still providing the same flavor and texture.

Vegetarian Stuffed Medallions Replace the chorizo with cooked black beans, diced mushrooms, and diced bell peppers. Use vegan cheese instead of regular cheese. Omit the egg wash and use a vegan egg replacer instead. Fry as directed.


Mushroom and Spinach Stuffed Medallions Replace the chorizo with cooked mushrooms, diced onions, and spinach. Use vegan cheese instead of regular cheese. Omit the egg wash and use a vegan egg replacer instead. Fry as directed.


Mexican Street Corn: Sweet corn kernels coated in a creamy, tangy sauce and topped with cheese and chili powder for a delicious balance of flavors. Perfectly complements the savory flavors of the stuffed chicken medallions.


Black Bean and Rice Salad: This hearty and flavorful salad is a great side to the Mexican Street Corn. The black beans and rice provide a filling and nutritious base, and the colorful vegetables, herbs, and spices bring a bright and vibrant flavor to the dish. It's a great way to add a healthy and delicious accompaniment to the stuffed chicken medallions.




FAQ

Q: How do I know when the chicken medallions are done?

A: The chicken medallions are done when they reach an internal temperature of 175°F. Use a thermometer to check the temperature before removing them from the fryer.



Q: What is the best way to store cooked chicken medallions?

A: Cooked chicken medallions should be stored in an airtight container in the refrigerator for up to four days. To freeze, place the medallions in a freezer-safe container and freeze for up to three months.

4 Reviews

Baking Babe Bev

Just enough spice to make it interesting. We enjoyed them very much!

5.0

review by:
(14 Oct 2020)

PotzNPanz

We made this together for company and it was so enjoyed! This is great any time and we are saving it with our favorite stash of recipes to have again, and I personally can't wait!

5.0

review by:
(6 Sep 2020)

LindasBusyKitchen

Delicious! I pounded my chicken quite thin so it would be really easy to roll them. The spiciness of the chorizo along with the peppers and onions really gave this a great flavor. I used your recipe for http://www.recipezazz.com/recipe/abuelo-mexican-restaurants-chile-con-queso-11918 to pour over the medallions. It was just the right touch to make them taste extra good! Thank you for sharing both of these awesome recipes with us Ann! Linda

5.0

(3 Aug 2015)

Sheri

I was excited to make this and once you got the chicken pounded it went together fast. I loved the chorizo and heat from the pepper in with the cheesy mixture inside. It oozed out of the chicken when I made my first slice. The chicken is full of Mexican flavors with some heat. I served with salsa and sour cream. Mexican rice and Mexi-corn were the sides I chose to have with it. Oh yeah, I also used Pepperjack cheese.

5.0

review by:
(30 Mar 2014)

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Fun facts:

Fun Fact 1: The Poblano pepper used in Abuelo Mexican Restaurant's Stuffed Chicken Medallions dish is a popular chili pepper in Mexico, and is believed to have been cultivated by the Aztecs.

Fun Fact 2: Chorizo is a popular Mexican sausage made with pork and spices, and is often attributed to the famous Spanish explorer Hernan Cortes, who brought it to Mexico in the 16th century.