ingredients

• 6    skinless, boneless chicken breast halves (about 1-1/2 pounds total)
• 1/3  cup  cornmeal
• 1/2  of a 1-1/4-ounce package (2 tablespoons)  taco seasoning mix
• 1    egg
• 1  4-ounce can  whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
• 2  ounces  Monterey Jack cheese, cut into six 2x1/2-inch sticks
• 2  tablespoons  snipped fresh cilantro or fresh parsley
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  crushed red pepper
• 1  8-ounce jar  taco sauce or salsa
• 1/2  cup  shredded Monterey Jack or cheddar cheese (optional)
•     Fresh cilantro sprigs (optional)

directions

1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.