Stuffed Pechuga

Photo: flickr user lucianvenutian

Ingredients

1 Strip thick hickory-smoked

Bacon

1 Skinless, boneless chicken

Breast, (6 oz)

2 ounces Grated monterey jack cheese

teaspoon Butter

1 Button mushroom, sliced

teaspoon Minced garlic

teaspoon Soy sauce

1 Egg, lightly beaten

cup Milk

cup Flour

teaspoon Salt

teaspoon Pepper

2 cups Oil for deep frying

Preparation

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