Title: Stuffed Pechuga
Categories: Poultry Entree Mexican Jaw
Yield: 1 Servings
| 1 | | Strip thick hickory-smoked |
| | | Bacon |
| 1 | | Skinless, boneless chicken |
| | | Breast, (6 oz) |
| 2 | oz | Grated monterey jack cheese |
| 1/2 | ts | Butter |
| 1 | | Button mushroom, sliced |
| 1/8 | ts | Minced garlic |
| 1/8 | ts | Soy sauce |
| 1 | | Egg, lightly beaten |
| 1/8 | c | Milk |
| 1/2 | c | Flour |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | c | Oil for deep frying |
Place bacon in skillet over low-medium heat and fry until crisp. Cut into
1/4 inch chunks and set aside. Wash chicken breast under cold running
water and pat dry with a paper towel. Place chicken between sheets of
waxed paper, skinless side up, on a cutting board. Flatten with a poultry
hammer until entire breast is 1/4 inch thick. Turn breast over and place
the cheese and bacon in the center. Melt butter in small saucepan. Add
mushrooms, garlic and soy sauce and saute until tender. Pour over bacon
mixture. Pull all sides of the breast up and over the cheese to form a
large ball shape, completely covering all ingredients in the middle of the
chicken. Preheat oil in deep fryer or small skillet to 350 degrees. In
small bowl combine egg and milk and beat to combine. In small bowl combine
flour, salt and pepper. Dip chicken in egg and milk bath and roll in spiced
flour. Submerge in hot oil and fry 4-6 minutes or until golden brown.