Yield: 28 servings
|12 pounds||Boneless Skinless Chicken|
|\N \N||Breast Halves|
|1¾ cup||Flour -- Seasoned with|
|\N \N||Salt, Pepper & Paprika|
|48 \N||Whole Green Chiles|
|2 pounds||Monterey Jack -- Cut Into 48|
|5 cups||Salsa Verde -- or Salsa|
|8 \N||Eggs -- Beaten|
|\N \N||Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:|
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 (4-5 minutes).
Drain. Serve hot, with salsa.
Yields 48 Servings
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking