Breast Of Chicken Relleno

A savory example of the best of new mexican cooking from the guadalupe cafe, santa fe.

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 , add oil and heat to 350f.

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.

chicken breasts, monterey jack cheese, eggs, milk, all-purpose flour, cornmeal, oil, green chili sauce