|Boneless chicken breast||6 Medium, skinless|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package/ 2 Tablespoon)|
|Egg||1 , beaten|
|Canned green chili peppers||4 1⁄2 Ounce, rinsed, seeded, and cut in half lengthwise (1 Can)|
|Monterey jack cheese||2 Ounce, cut into six 2x1//2-inch strips|
|Snipped parsley/Snipped cilantro||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Green taco sauce/Red taco sauce||8 Ounce (1 Bottle)|
|Monterey jack cheese/Cheddar cheese||2 Ounce, shredded|
1 Rinse chicken; pat dry with paper towels. Place each breast half between 2 pieces of heavy plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. Remove plastic wrap.
2 In a shallow bowl combine cornmeal and seasoning mix. Place egg in another shallow bowl. For each roll, place one chili pepper on a chicken piece. Place one cheese strip on top of chili pepper near 1 edge. Sprinkle with some of the 2 tablespoons snipped cilantro and the black pepper. To roll up the chicken, fold in 2 opposite sides, then roll up, starting from edge with the cheese. Repeat to make 6 rolls. Dip rolls into egg, then into cornmeal mixture. Place, seam sides down, in a shallow baking pan.
3 Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is tender and no longer pink.
4 In a small saucepan heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce. If desired, garnish with chopped tomato and cilantro sprigs.