Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
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 .
Dip rolls into egg and coat with cornmeal mixture.
Place rolls, seam sides down, in a shallow baking pan.
Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.