Recipe - Chicken Chilies Rellenos

12 pound Boneless Skinless Chicken
Breast Halves
1 cup Milk
1 Three fourths cup Flour Seasoned with
Salt, Pepper & Paprika
48 Whole Green Chiles
2 pound Monterey Jack Cut Into 48
Pcs
5 cup Salsa Verde or Salsa
Rojo
8 Eggs Beaten

Preheat the oil in the deep fryer to 400 degrees. Season each half chicken
breast lightly with salt. Flatten slightly using a meat mallet. Place 1
piece of cheese in each chile. Place each stuffed chile on the end of one
half chicken breast. Roll each chicken breast as you would a jelly roll,
enclosing the chile. Secure using toothpicks. Beat the eggs and milk
together. Dip each chicken breast roll in the egg mixture. Dip each into
the seasoned flour. Deep fry each chicken roll until golden (45 minutes).
Drain. Serve hot, with salsa.

Yields 48