Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Chicken breast halves
-skinless, boneless
-(about 1-1/2 lbs)
1/3 c Cornmeal
2 tb Taco seasoning mix
1 ea Egg; beaten
4 oz Can whole green chilies
-rinsed, seeded, cut in
-half lengthwise (6 pcs)
2 oz Monterey Jack cheese
-in six 2-by-1/2" strips
2 tb Fresh cilantro or parsley
-chopped
1/4 ts Black pepper
1/4 ts Dried red pepper flakes
8 oz Bottle taco sauce
-green or red as desired
2 oz Cheddar cheese, grated

----------------------OPTIONAL GARNISH---------------------------
Chopped tomato
Fresh cilantro sprigs

Place each chicken breast half between two pieces of plastic wrap.
Pound chicken with a meat mallet to 1/8-inch thickness. Remove
plastic wrap. In a shallow bowl, combine cornmeal and seasoning mix.
Place egg in another shallow bowl. For each roll, place 1 chile on a
chicken piece. Place 1 cheese strip on top the chile near one edge.
Sprinkle with some chopped cilantro, black pepper and red pepper
flakes. Fold in sides of chicken; roll up, starting from edge with
cheese. Repeat to make 6 rolls. Dip rolls into egg, then in cornmeal
mixture. Place rolls, seam down in a shallow baking pan. bake,
uncovered in a 375 degree F oven 25 to 30 minutes or until chicken is
no longer pink.

To serve, heat taco sauce. Sprinkle chicken with grated cheddar
cheese; serve with taco sauce. If desired, garnish with chopped
tomato and cilantro.

Makes 6 servings.

Per serving: Calories: 261 Protein: 29 grams Fat 12 grams
Cholesterol: 113 mg Carbohydrate: 11 grams Sodium 493 mg

Source: Nancy Byal, Better Homes And Gardens Magazine Typos by Dorothy
Flatman 1995
Submitted By DOROTHY FLATMAN On 08-02-95

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