16 oz. Monterey Jack cheese
1 pkg. boneless chicken breasts, skinned
1 lg. can Ortega whole chilies
2-3 slices white bread
2 eggs, mixed with 1/4 c. milk
Pam spray

Flatten chicken breasts with a mallet. Remove seeds and membrane from chilies and pat dry. Process bread in blender, forming bread crumbs. Slice 8 ounces cheese into thin slices. Grate remaining 8 ounces. Encase a slice of cheese and a chile in a piece of chicken, and secure with toothpicks.

Dip chicken into egg batter. Roll in bread crumbs. Place in baking dish sprayed with Pam. Top with grated cheese. Bake at 350 degrees for 30 minutes.