Use the Chicken Cannelloni filling to stuff whole green chilies. Use canned chilies since they’ve already been cooked and the seeds and membranes have been removed.
Roll the stuffed chilies in soy, chestnut, coconut, brown rice or whole wheat flour, then in beaten egg, then in whole wheat bread crumbs or panko.
Saute over medium high heat in a little extra-virgin or canola oil. Drain on paper towels.