Prep: 35 min
Bake: 25 min
Makes: 6 servings
6 skinless, boneless chicken breast halves
1/3 cup flour
3 tbsp cornmeal
1/4 tsp ground red/black pepper, whichever you have on hand
1/4 tsp salt
1 tbsp water
1 4 oz can whole green chile peppers, seeded and cut in half lengthwise (6 pieces total)
2 oz Pepper Jack or Monterey Jack cheese, cut into six 2x1/2 inch sticks
2 tbsp snipped fresh cilantro or fresh parsley
1/4 tsp black pepper
2 tbsp butter, melted
1, Place a chicken breast half between 2 pieces of plastic wrap. Using a flat side of a meat mallet (or the side of an unopened canned good from your pantry), pound meat lightly into a rectangle about 1/8 inch thick. Remove plastic wrap and put chicken on separate plate. Repeat with remaining chicken breast halves until done with all six.
2. In a shallow dish (pie tin), combine the flour, cornmeal, red/black pepper, and salt. Place egg in another shallow dish (pie tin); add water and beat lightly to combine.
3. For each roll, place a chile pepper half on a chicken piece near the top edge. Place a stick of cheese on the chile pepper at the top edge as well. Sprinkle with some of the cilantro/parsley and black pepper. Fold in the sides; roll up, starting from the top edge with cheese and chile pepper. Secure with wooden toothpicks.
4. Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.
5. Bake, uncovered, in a 375 oven for 25-30 min or until chicken is no longer pink (170F). Remove toothpicks, or let your guests do that themselves. Just remember to warn them that they are there.
Let me know what you thought of it after you made it!!!