4 chicken breasts or thigh fillets
1/2 c. all purpose flour
1/2 tsp. chili powder
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. ground red pepper
2 eggs, beaten
1 tsp. water
3/4 c. yellow cornmeal
1/4 to 1/3 c. vegetable oil
Grated cheese to taste

SAUCE:

1 c. canned tomatoes, chopped
1/4 c. chopped onion
1/3 c. chopped green pepper
1/4 tsp. garlic powder
1 tbsp. chopped jalapeno peppers
2 tsp. red wine vinegar
1 tbsp. lime juice
1/2 tsp. salt

Mix flour with garlic powder, salt, chili powder and ground red pepper. In separate bowl, mix eggs with water. Dredge chicken fillets in flour mixture, dip in egg, and roll in cornmeal. Saute fillets in large skillet in oil until done. While fillets are cooking, mix ingredients for sauce and set aside. Remove fillets from pan, top with grated cheese and sauce. Heat in microwave or under boiler just until cheese melts. Add sauce and serve.