6 boneless, skinless chicken breasts
1/2 c. cornmeal
1/3 pkg. taco seasoning mix
1 egg
2 (4 oz.) cans whole, green, chili peppers, rinsed, seeded and cut in half (12 total)
6 oz. Monterey Jack cheese, cut into 1 oz. pieces
2 tbsp. snipped, fresh, cilantro
1/4 tsp. pepper
1/4 tsp. crushed red pepper
additional Monterey Jack or Cheddar cheese
salsa

Place each chicken piece between Saran wrap and pound lightly until 1/8 inch thick. Mix cornmeal and taco seasoning together. Beat egg in another bowl. Put 2 chili pepper halves on chicken, then one cheese stick. Sprinkle with cilantro and both kinds of pepper. Fold up sides, roll up jelly style. Dip rolls in egg, then coat with cornmeal mix. Put rolls seam down in uncovered pan.

Bake at 375°F for 30-45 minutes, or until center of roll is done. Sprinkle with extra cheese during the last 5 minutes of cooking. Serve with salsa if desired.

Makes 6 servings.