Ingredients:
4 boneless skinless chicken breasts
1 1/2 cups shredded cheese ( your choice of cheese, I like Cheddar Jack)
2 teaspoons oregano
3/4 cup cornmeal
1 tablespoon chili powder
1/3 cup flour
2 large eggs
1/2 cup cooking oil
Directions:
Pound chicken breasts until they are about 1/8″ thick.
Place 1/3 cup cheese in center of chicken, then sprinkle with 1/2 tsp.
oregano.
Fold the sides over to seal in the cheese, then roll up and secure with toothpicks.
Combine cornmeal and chili powder in a shallow dish or plate; place the flour on another plate.
Beat the eggs slightly and place in another shallow dish.
Lightly coat the chicken rolls with flour, dip in the egg, then in the cornmeal.
Chill for about an hour.
Preheat oven to 350 degrees.
Brown the chicken rolls in a large skillet in the cooking oil until they are a light golden brown.
Drain on paper towels, then place in a shallow baking dish.
Bake for 20 minutes or until juices run clear.
Servings: 4
Time preparation: 70 min.
Time total: 100 min.