Fiesta Chicken Bundles

• 4 boneless skinless chicken breasts (6 ounces each)
• 4 corn tortillas (6 inches), chopped
• 1 cup shredded pepper Jack cheese
• 1-1/4 cups salsa verde, divided
• 1/2 cup cornmeal
• 1 teaspoon garlic salt
• 2 tablespoons canola oil
• 1/2 cup water
• 3 tablespoons orange marmalade
• 1 teaspoon chili powder
• 1/4 cup sour cream
• 1/3 cup minced fresh cilantro
• 2 cans (15 ounces each) Southwestern black beans, warmed

1. Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
2. Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
3. In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook until a thermometer reads 170u0b0, 15-20 minutes. Discard toothpicks.
4. Top chicken with sour cream and cilantro. Serve with beans.

chicken breasts, corn tortillas, pepper, salsa verde, cornmeal, garlic salt, canola oil, water, orange marmalade, chili powder, sour cream, fresh cilantro, black beans

Taken from www.tasteofhome.com/recipes/fiesta-chicken-bundles/ (may not work)