| 4 skinless, boneless chicken breast halves |
| 1/4 t. salt |
| 2 cans whole green chiles, halved |
| two 1 oz. slices monterey jack cheese, cut into 8 strips |
| 1/2 c. flour |
| 1 egg, beaten |
| 1 T. milk |
| 1 c. soft breadcrumbs |
| vegetable oil |
Place each chicken breast on a sheet of waxed paper. Flatten chicken to 1/4" thickness using a meat mallet or rolling pin. Sprinkle with salt. Place a halved green chile and 2 strips cheese in center of each piece of chicken; roll up lengthwise, tucking edges inside. Secure with wooden pick. Dredge chicken in flour. Combine egg and milk; dip chicken in egg mixture, and roll in breadcrumbs. Fry in deep hot oil (375°) about 8 minutes or until golden brown. Drain thoroughly on paper towels, and serve immediately.
Serves 4.