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Cheesy stuffed chicken breasts

Yield: 4 servings

Ingredients:

• 4 Skinless boneless chicken 3/4 c Yellow cornmeal -breast halves 1 tb Chili powder (about 1 1/2 pounds) 1/3 c Flour
• 1 1/2 c Coarsely shredded Monterey 2 lg Eggs -Jack cheese with 1 c Vegetable oil Jalapeno peppers ( 8 ounces) Guacamole and/or salsa
• 2 ts Dried oregano

Instructions:

crumbled Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet heat oil until very hot. Quickly brown the stuffed chicken rolls turning often until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ]

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