Recipe - Breast Of Chicken Relleno

6 Large; whole chicken
breasts, cooked, with bones
and skin removed
2 cup Monterey Jack cheese; grated
3 Eggs; lightly beaten
1 cup Milk
2 cup Flour
2 cup Yellow cornmeal
1 cup Vegetable oil
2 cup Green Chile Sauce
One half cup Monterey Jack cheese grated

(from the Guadalupe Cafe Santa Fe)

Cut a pocket in to the middle of each chicken breast. Pack in the 2 cups of
grated cheese.

In a small bowl place the eggs and the milk. Beat them together.

Dip the stuffed chicken breasts in the flour and then in the egg batter.
Roll them in the cornmeal.

In a large heavy skillet place the vegetable oil and heat it until it is
hot. Add the chicken breasts and saute them on both sides until they are
golden brown.

Place the sauteed, stuffed chicken breasts in a buttered baking dish.

Cover them with the Green Chile Sauce and the One half cup of Monterey Jack
cheese.

Preheat the oven to 450 and bake them for 68 minutes, or until the cheese
is melted.

Serves 6

Posted to MMRecipes Digest V4 #253 by Cindy Wysocki cysocki@trail.com on
Sep 22, 1997