Chicken Chimichangas

CHICKEN:
1. Prepare 4 chicken breasts by removing excess fat and skin.
2. Marinate the chicken breasts by placing it in a resealable bag in milk for about an hour.
3. In a bowl mix 1 cup flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp cayenne and 1 tsp paprika.
4. Drain the chicken breasts and coat with the mix. Shake off excess mix.
5. Deep fry in oil and once cooked, air dry to make the coating a little crispy.
6. Set aside and keep warm and slice into strips only when assembling the chimichanga.

TOMATO SAUCE:
1. Sauté in 2 tsp olive oil until translucent 1 large white onion (minced), 2 cloves garlic (minced), 1 small stalk of celery.
2. Add 1 can of stewed tomatoes and season with salt, pepper, dried thyme, and dried oregano.
3. Place in a blender or use an immersion blender to puree the sauce.
4. Reduce the sauce so it's less watery.

Assembling the chimichangas:
1. Place in the middle of a flour tortilla a few strips of chopped iceberg lettuce.
2. Strips of white onion.
3. Pieces of chicken strips
4. Dollop of mashed baked beans or mashed refried beans.
5. Also add a thin layer of sour cream if you don't have any you may also use ¼ cup of mayonnaise, 1 tsp of lemon juice and ½ tsp sugar.
6. Roll up the sides of the flour tortilla to close and place the closed side on the bottom of a baking dish.
7. Layer in the sauce and top with strips of freshly chopped basil and mozzarella cheese.
8. Bake at 400'F for 5-6 minutes or until cheese is golden brown.