Seno De Pollo Rellenos

• 32 ounces boneless chicken breasts, skinned and halved
• 4 ounces whole green chilies
• 6 ounces monterey jack cheese
• 2 tablespoons garlic salt, approx
• 12 cup flour, approx
• 1 egg, beaten, approx
• 12 cup fine dry breadcrumb
• 1 cup canola oil, approx
• 2 cups milk
• 14 cup chopped pimiento
• 2 garlic cloves, finely chopped
• 2 tablespoons parsley, chopped
• 4 cups cooked rice

1. Place chicken skin side down between sheets of plastic wrap and pound with the side of a meat cleaver until thin.
2. Cut 4 green chilis in half and place a half on each piece of chicken.
3. Cut cheese into 8 sticks about 1/2 x 1 x 1/2 and place on chicken.
4. Sprinkle chicken with garlic salt and roll up to completely roll up to enclose cheese and chilis.
5. Roll in flour.
6. Then dip in egg.
7. Roll in bread crumbs.
8. Chill thoroughly.
9. Heat 1/2" oil to 375 degrees in a large skillet.
10. Brown evenly, removing chicken from the pan when cooked.
11. Pour off oil and then add back in 3 T.
12. Blend in 1/4 cup flour, add milk and cook, stirring until smooth and thickened.
13. Add pimientos, parsely, and garlic.
14. Spoon over chicken and serve over rice.

chicken breasts, green chilies, cheese, garlic salt, flour, egg, breadcrumb, canola oil, milk, pimiento, garlic, parsley, rice

Taken from www.food.com/recipe/seno-de-pollo-rellenos-407953 (may not work)