---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Santa Fe Chicken With Corn Salsa
  Categories: Main dish, Poultry
       Yield: 6 Servings
  
     1/4 c  Olive oil, divided
       1 cn (15 1/4-ounce) DEL MONTE
            -FreshCut Golden Sweet Whole
            -Kernel Corn, drained
       1 cn (14 1/2-ounce) diced
            -tomatoes, drained
     1/2 c  Diced onion
     1/3 c  Minced fresh cilantro
       2 tb Red wine vinegar
       4    Skinned and boned chicken
            -breast halves
       1 cn (4-ounce) whole green
            -chiles, drained
     3/4 c  (3 ounces) 4-cheese Mexican
            -blend shredded cheese
            Salt and pepper
            Fresh minced cilantro
  
   Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover
   and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to
   1/4-inch thickness with meat mallet or rolling pin. Make a lengthwise slit
   in one of each green chile; open and remove seeds. Arrange a chile over
   each chicken breast half. Sprinkle with cheese. Roll up each chicken breast
   half, and secure with wooden picks. Sprinkle with salt and pepper. Cook
   chicken in remaining 2 tablespoons oil in a large heavy skillet over medium
   heat 4 to 5 minutes on each side or until done. Sprinkle with additional
   cilantro, and serve with salsa.
  
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