Categories: Poultry, Mexican, Cheese/eggs 
      Yield: 4 servings 
  
      4    Skinless, boneless chicken        3/4 c  Yellow cornmeal 
           -breast halves                      1 tb Chili powder 
           (about 1 1/2 pounds)              1/3 c  Flour 
  1 1/2 c  Coarsely shredded Monterey          2 lg Eggs 
           -Jack cheese with                   1 c  Vegetable oil 
           Jalapeno peppers ( 8 ounces)             Guacamole and/or salsa 
      2 ts Dried oregano, crumbled         
  
  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 ]