MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Cheesy Stuffed Chicken Breasts
  Categories: Chicken, Mexican, Cheese
       Yield: 4 servings
       4    Skinless, boneless chicken
            -breast halves
            (about 1 1/2 pounds)
   1 1/2 c  Coarsely shredded Monterey
            -Jack cheese with
            Jalapeno peppers ( 8 ounces)
       2 ts Dried oregano, crumbled
     3/4 c  Yellow cornmeal
       1 tb Chili powder
     1/3 c  Flour
       2 lg Eggs
       1 c  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 ]