Pollo Relleno!

A super tasty dish-always a favorite at Chez Willi

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves (about 1-1/2 pounds total)
• 1⁄3 cup cornmeal
• 0.5 (1 1/4ounce) package  taco seasoning mix (2 tablespoons)
• 1  egg
• 2 (4 ounce) cans  diced green chili peppers
• 2  ounces monterey jack cheese, cut into six 2x1/2-inch sticks
• 2  tablespoons  snipped fresh cilantro or 2  tablespoons fresh parsley
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (8 ounce) jar  taco sauce or 1 (8 ounce) jar salsa
•  fresh cilantro stem (optional)

Directions

1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture.
5. Place rolls, seam sides down, in a shallow baking pan.
6. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
7. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
8. Goes great with Zatarains Yellow Rice!