Cheesy Stuffed Chicken Breasts

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a ‘cutlet’. Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each ‘cutlet’; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.

Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour;

dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife.

Serve with guacamole and/or salsa.

Makes 4 servings.

[ 1001 HOME IDEAS MAGAZINE; April 1990 ]