6 medium chicken breasts, boneless/skinless
1/3 cup cornmeal
1/2 package taco seasoning mix
1 egg, beaten
1 4 ounce can whole green chili peppers, rinse/seeded/halved
2 ounces Monterey jack cheese, strips/2"
2 tablespoons cilantro or parsley, snipped
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8 ounce bottle green or red taco sauce
2 ounces cheddar/monterey jack cheese, shredded
Rinse chicken, pat dry. Place each breast half between plastic wrap and pound with meat mallet to 1/8" thick. Remove plastic. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place one chili pepper on a chicken piece. Place 1 cheese strip atop chili pepper near one edge. Sprinkle with some of the cilantro and peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls. Dip rolls into egg then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake, uncovered in a 375 degree oven for 25-30 minutes. Heat taco sauce. Sprinkle chicken with cheese, serve with sauce.