Abuelo Mexican Restaurant's Stuffed Chicken Medallions

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).