Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.

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Stuffed Chicken Medallions



STUFFED CHICKEN MEDALLIONS
Abuelo's Recipe

Serves 2

1 (8 oz.) chicken breast, clean and tenderized
2 oz. cooked chorizo per medallion, drained
1 tablespoon minced onion
1 tablespoon Poblano pepper
1 oz. mixed cheese (Monterrey/Cheddar)
1 whole egg
bread crumbs (as needed)
flour (as needed)
oil for frying

Prepare Chorizo mix:  Place diced onion, poblano pepper and chorizo in a saute pan. Over medium heat sauté all ingredients until chorizo is done, onions are transparent and peppers are softened. Remove from heat. Drain and hold till ready for use.

Prepare Chicken:  Cut center cartilage from chicken breast. Place on an even surface and cover breast with plastic wrap. Using a mallet, tenderize breast to an even thickness. Place 1 oz. of cooked chorizo and 1/4 oz. of mixed cheese on each breast lobe. Roll and tuck breast. Place in a container, cover and refrigerate until ready to proceed with breading.

Breading the Chicken:  In a mixing bowl, break egg and add 1/4 cup of water, using a fork or whisk, mix together. In a small pan or plate place flour, in another place bread crumbs. Roll prepared chicken breasts in flour. Be sure the breast is well coated with flour. Dip chicken in egg wash to coat. Roll in bread crumbs to coat. Repeat egg wash and bread crumb steps.

Frying the Medallions:  Preheat oil to 300 degrees. (if possible use a fryer. If not, use a dip stock pot. Chicken medallions need to be completely submerged in hot oil.) Fry for approximately 10 minutes or until chicken reaches an internal temperature 175 degrees. Remove from fryer and slice 3/8” thick on a 45° angle using the entire medallion. (6 to 8 pieces)


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