Meals Matter

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Contributed By: gelibeli8
Better Homes and Gardens

Ingredients

6 Skinless, boneless chicken breast halves (about 1-1/2 pounds total)

1/3 cup Cornmeal

1/2 of a 1-1/4-ounce Package (2 tablespoons) taco seasoning mix

1 Egg

1 4-ounce Can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)

2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks

2 tablespoons Snipped fresh cilantro or fresh parsley

1/4 teaspoon Black pepper

1/4 teaspoon Crushed red pepper

1 8-ounce Jar taco sauce or salsa

1/2 cup Shredded Monterey Jack or cheddar cheese (optional)

Fresh cilantro sprigs (optional)

Preparation

1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs

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