2/3 c. flour
2 eggs
1 tbsp. water
1 c. cornmeal
2 tbsp. (1/4 stick) butter
1/2 lb. Monterey Jack cheese, cut into 8 slices
1/2 (1 1/4 oz.) pkg. taco seasoning mix
4 lg. chicken breast halves, boned and pounded to 1/4 inch
1 tbsp. vegetable oil
1/2 c. green chili salsa
Chopped cilantro

Combine flour and seasoning mix in small bowl. Beat eggs with water in another bowl. Dip each chicken piece in flour. Coat with egg, then cornmeal. Refrigerate 30 minutes.

Preheat broiler. Melt butter with oil in large skillet over medium high heat. Add chicken and fry until juices run clear when pierced with tip of sharp knife, about 3 minutes per side. Transfer to baking pan.

Top each chicken piece with 2 slices of cheese and 2 tablespoons salsa. Broil until cheese melts, 1 to 2 minutes. Garnish with cilantro and serve. 4 servings.