Chicken Chili Rellenos

• 4 skinless boneless chicken breasts
• 3/4 tsp. salt, divided
• 1/4 tsp. pepper
• 1/4 c. flour
• 1 Tbsp. yellow cornmeal
• 1 can whole green chilies, cut lengthwise and seeds removed
• 8 oz. Monterey Jack cheese, cut into 8 equal slices
• 1/4 c. butter
• 2 eggs, separated
• 1 Tbsp. grated Parmesan cheese
• 1 bottle taco sauce
• 1/4 c. water

1. Pound chicken breasts until 1/4 inch thick and divide in half. Sprinkle with salt and pepper.
2. In shallow bowl, mix together flour and cornmeal.
3. In each chili, wrap one piece of cheese and place on chicken breast half; roll, tucking in sides.
4. Fasten with wooden toothpicks.
5. Place each chicken roll in flour and cornmeal mixture, dredging to coat.

chicken breasts, salt, pepper, flour, yellow cornmeal, green chilies, cheese, butter, eggs, parmesan cheese, taco sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322448 (may not work)