Recipe - Cheesy Stuffed Chicken Breasts

4 Skinless, boneless chicken
breast halves
(about 1 One half pounds)
1 One half cup Coarsely shredded Monterey
Jack cheese with
Jalapeno peppers ( 8 ounces)
2 teaspoon Dried oregano, crumbled
Three fourths cup Yellow cornmeal
1 tablespoon Chili powder
1/3 cup Flour
2 lg Eggs
1 cup Vegetable oil
Guacamole and/or salsa

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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini