|Skinless boneless chicken breast halves||1 1⁄2 Pound (6 Medium Sized Ones)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Taco seasoning mix||3⁄4 Ounce (1/2 Of A 1 1/4-Ounce Package, 2 Tablespoons)|
|Canned green chili pepper||4 Ounce, rinsed, seeded, and cut in half lengthwise (6 pieces total) (1 Can)|
|Monterey jack cheese||2 Ounce, cut into six 2x1/2-inch sticks|
|Snipped fresh cilantro/Parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Taco sauce/Salsa||8 Ounce (1 Jar)|
|Shredded monterey jack cheese/Cheddar cheese||1⁄2 Cup (8 tbs) (Optional)|
Place each chicken piece between two pieces of plastic wrap.
Pound lightly with the flat side of a meat mallet until about 1/8 inch thick.
Remove plastic wrap.
In a shallow bowl combine cornmeal and taco seasoning mix.
Place egg in another shallow bowl; beat lightly.
For each chicken roll, place a chile pepper half on a chicken piece near an edge.
Place a cheese stick on top of chile pepper.
Sprinkle with some of the snipped cilantro or parsley, black pepper, and red pepper.
Fold in sides; starting from edge with cheese, roll up chicken.
Dip chicken rolls into egg and roll in cornmeal mixture to coat.
Place rolls, seam sides down, in a shallow baking pan.
Bake in a 375° oven for 25 to 30 minutes or until chicken is no longer pink.
Heat taco sauce or salsa.
If desired, sprinkle chicken rolls with shredded cheese.
Serve with taco sauce or salsa.
If desired, garnish with cilantro sprigs.