Take on 16oz jar of El Pinto Mild Red Chile Sauce and pour into medium mixing bowl

Take raw chicken breasts and place in the bowl with the Red Chile Sauce

Mix up the chicken with the Red Chile, cover with plastic wrap and refrigerate over night.

Next day remove chicken breasts from Red Chile, shake off excess chile, set aside

Next setup battering process:

In a clear plastic bag add 1 cup of flour, set aside

In a mixing bowl add cracked eggs, and milk, Wisk well and set aside

In a small pan or mixing bowl add 2 cups of flour, Salt, Pepper and Granulated Garlic, mix well

Take one chicken breast at a time and put in the bag with the flour, close the bag and shake the bag to coat the chicken breast, remove the breast and set aside on a plate, coat the rest of the chicken the same way.

Now dip the floured chicken breasts into egg & milk batter one at a time

Dip the battered breasts one at a time into the seasoned flour mixture coat well and set aside on a plate or sheet pan

Take a cast iron skillet or suitable frying pan, add cooking oil, heat oil to 350 degrees, place battered chicken breasts in the oil 1 or 2 at a time and allow to cook for 1 or 2 minutes on  one side and then turn over in the pan and brown the other side. Check chicken for donenesss.

Temp to 165 degrees or higher, if needed pull chicken breasts and place in a baking dish and finish in 325 degree oven

To finish the dish, heat up the second jar or El Pinto Red Chile Sauce

Take individual breasts, pour 3 oz's of sauce over chicken breasts, top with cheese and 2 slices of Avocado, place in the oven for one minute to melt the cheese, remove and serve