Lynn's Chicken Chili Rellenos
12 lb boneless skinless chicken
1 breast halves
1 cup milk
1 3/4 cup flour -- seasoned with
1 salt, pepper & paprika
48 whole green chiles
2 lb monterey jack -- cut into 48
1 pcs
5 cup salsa verde -- or salsa
1 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 (4-5 minutes). Drain. Serve hot, with
salsa.
We cling to our own point of view, as though everything depended
on it. Yet our opinions have no permanence; like autumn and winter, they
gradually pass away.
- Chuang Tzu