4 boneless, skinless chicken breasts
Oil
1 each: red and green bell peppers, finely diced
1 rib celery, finely diced
6 oz. Chorizo (Mexican sausage)
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 cloves garlic, finely minced
6 oz. corn bread
1 egg
Grated mild cheddar cheese, optional
Flour
Egg wash
4 oz. bread crumbs
6 oz. pecans, finely chopped

In a saute pan, heat a small amount of oil and saute diced peppers and celery until tender. Add Chorizo and cook until browned. Add chili powder, cumin and garlic. Drain off oil.

Crumble corn bread and let dry out while sausage mixture is cooling. When well cooled, combine sausage and cornbread. Adjust seasoning to taste. Blend mixture with a lightly beaten egg or some grated cheese.

Remove tenderloins from chicken breast and carefully pound both chicken breast and tenderloin thin. Place a scoop of stuffing mixture and roll using the tenderloin piece to cover back. Place stuffed chicken in freezer to firm up so that it is easier to bread.

Mix bread crumbs and pecans. Dip chicken lightly into flour, egg and bread crumb-pecan mixture.

Place on oiled baking sheet and bake at 350 degrees for 25 to 30 minutes. Remove from oven. Let stand 1 to 2 minutes. Slice on the diagonal and fan out on place. Serves 4.