Abuelo Mexican Restaurant's Stuffed Chicken Medallions

How to Make

• 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).