1 can whole green chilies, cut in half & remove seeds
6 boneless, thin chicken fillets
Garlic salt
6 (1x4 inch) strips Monterey Jack cheese, thinly sliced
1/2 c. plain flour
1 c. dry bread crumbs
1 beaten egg
1 tbsp. milk
Vegetable oil

Place chicken on waxed paper or paper towel. Place half green chili on center of each piece of chicken. Then top with strip of cheese. Roll up lengthwise and secure with toothpicks. Dredge chicken in flour. Combine egg and milk, then dip chicken in mixture and roll in bread crumbs. Fry chicken in hot oil until golden brown. Remove each roll from skillet and place in 1 1/2 quart casserole dish.

Cover with sauce, then bake 30 minutes at 350 degrees. Serves 6.

SAUCE:

1 can cream of celery soup
8 oz. sour cream
2 tbsp. chopped green chilies OR 1 (4 oz.) can chopped green chilies
1/2 tsp. garlic salt
1 c. grated med. Cheddar cheese

Combine. Pour over chicken and bake. Sprinkle with grated cheese before serving, if desired.