4    Skinless, boneless chicken

           -breast halves
           (about 1 1/2 pounds)
  1 1/2 c  Coarsely shredded Monterey

           -Jack cheese with
           Jalapeno peppers ( 8 ounces)
      2 ts Dried oregano, crumbled

    3/4 c  Yellow cornmeal

      1 tb Chili powder

    1/3 c  Flour

      2 lg Eggs

      1 c  Vegetable oil

           Guacamole and/or salsa
  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 ]