Mexican Stuffed Chicken Breasts
Has a bold flavor, but not to hot!
  1. 6 skinless boneless chicken breast halves
  2. 2 ounces cheddar cheese cut into strips
  3. 4 tablespoons chopped cilantro
  4. 1 can green chilies
  5. 1/4 teaspoon red pepper flakes
  6. 1 egg beaten
  7. 1/3 cup cornmeal
  8. 1/2 package taco seasoning mix
  9. 2 ounces cheddar or monterey Jack cheese
  10. 8 ounces salsa
  1. Rinse chicken and pat dry. Pound chicken to 1/8 inch thickness.
  2. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl.
  3. For each roll place chili peppers, cheese strips, cilantro and crushed red pepper near edge of one pounded breast. Fold in sides, and roll, starting from the cheese/pepper side. Dip rolls in egg, then cornmeal mixture.
  4. Place rolls, seam side down in shallow baking pan. Bake, uncovered at 375 degrees for 25 to 30 minutes. Sprinkle with grated cheese the last 5 minutes of baking. Serve topped with heated salsa.
From The Chef To You