• 6 skinless, boneless chicken breast halves
  • 1/3 cup all-purpose flour
  • 3 tablespoons cornmeal
  • 1/4 teaspoon ground red pepper
  • 1 egg
  • 1 tablespoon water
  • 1 4-ounce can whole green chile 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
  • 2 tablespoons butter or margarine, melted
  • 1 8-ounce jar green or red salsa
  • Snipped fresh cilantro (optional)


1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick Remove plastic wrap.

2. In a shallow dish combine the flour, cornmeal, and ground red pepper. Place egg in another shallow dish; add water and beat lightly to combine.

3. For each roll, place a chile pepper half on a chicken piece near an edge. Place a cheese stick on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with cheese. Secure with wooden toothpicks.

4. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter.

5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken. If desired, garnish with additional cilantro. Makes: 6 servings