Pound 8-10 chicken breasts. Stuff with green chili strips and Monterey Jack cheese. Bread with flour, egg and crushed bread crumbs. Put in a pan with hot oil to brown. Bake at 350 degrees approximately 20-25 minutes. Put on sauce.

SAUCE:

1 lb. butter
2 gal. milk
1 lb. green peppers, sm. julienne
1 lb. red peppers, sm. julienne
1 onion, sm. julienne
27 oz. green chili strips, diced
1 1/2 oz. garlic
1 tomato, fresh sm. diced
1 1/2 oz. black pepper
1 oz. oregano
1 1/2 oz. salt
3 lb. jalapeno cheese
Chicken base, to taste

Melt butter and add flour to make a roux. Add milk and last 5 ingredients. In a separate pan saute vegetables, garlic and tomato until translucent. Add to milk mixture and turn stove off and let cool.