Breast of Chicken Relleno
6 large chicken breasts, boned
2 cups monterey jack cheese, grated
3 eggs, lightly beaten
1 cup milk
2 cups all-purpose flour
2 cups cornmeal, for breading
oil, for frying
2 cups green chili sauce (preferably Hatch chile sauce)
1/2 cup monterey jack cheese, grated
Cut a pocket in to the middle of each chicken breast.
Pack in 1/3 cup of grated cheese into the opening of each breast.
Pin opening closed with wooden skewers or strong toothpicks.
Beat the eggs and milk together in a small bowl.
Dip the stuffed chicken breasts in the flour and then in the egg batter.
Roll them in the cornmeal.
Heat a large skillet on the stove, and add oil.
Add the chicken breasts and saute them on both sides until golden brown.
While the breasts are browning, preheat the oven to 450F and spritz a baking dish with cooking spray.
Place the sauteed, stuffed chicken breasts in prepared baking dish.
Cover them with the green chile sauce and the remaining 1/2 cup of Monterey Jack cheese.
Bake the breasts for 6-8 minutes, or until the cheese is melted.