From the Chef's Corner
You can depend on versatile chicken breast. The entrée doesn't have to be time consuming or expensive when the menu features a chicken breast recipe. Serve with a baked potato and salad - that's all you need!
4 chicken breast halves, skinned and boned
Salt and pepper to taste
2 cans chopped green chiles
2 (1oz.) slices Monterrey Jack cheese, cut into 8 strips
½ cup flour
1 egg, beaten
1 Tbsp. milk
1 cup Panko crumbs, or fresh ground bread crumbs
Place chicken breast on a sheet of waxed paper. Flatten chicken to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Place 1 Tbsp. green chilies and 2 strips cheese in center of each piece of chicken; roll up lengthwise, tucking edges inside. Secure roll with a wooden pick. Dredge chicken in flour. Combine egg and milk; dip chicken in egg mixture, roll in Panko crumbs or breadcrumbs. Fry chicken in deep hot oil 375 degrees about 8 minutes or until golden brown. Drain thoroughly on paper towels and serve immediately.