MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Stuffed Pechuga
  Categories: Poultry, Main dish, Mexican, Jaw
       Yield: 1 Servings
       1    Strip thick hickory-smoked
       1    Skinless, boneless chicken
            Breast, (6 oz)
       2 oz Grated monterey jack cheese
     1/2 t  Butter
       1    Button mushroom, sliced
     1/8 t  Minced garlic
     1/8 t  Soy sauce
       1    Egg, lightly beaten
     1/8 c  Milk
     1/2 c  Flour
     1/8 t  Salt
     1/8 t  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.