Pollo Relleno(Stuffed Mexican Chicken)

• 6 medium skinless, boneless chicken breast halves (about 1 1/2 lb.)
• 1/3 c. cornmeal
• 1/2 (1 1/4 oz.) pkg. taco seasoning mix (2 Tbsp.)
• 1 beaten egg or 1/4 c. egg substitute
• 4 oz. can whole green chili peppers, rinsed, seeded and cut in half lengthwise (6 pieces total)
• 2 oz. Monterey Jack cheese, cut into 6 (2 x 1/2-inch) strips
• 2 Tbsp. cilantro or parsley flakes
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper or to taste
• 8 oz. green or red taco sauce
• 2 oz. Cheddar or Monterey Jack cheese, shredded

1. Rinse chicken; pat dry.
2. Place each breast half between two pieces of plastic wrap.
3. Pound chicken to 1/8-inch thickness. Remove plastic; set aside.

skinless, cornmeal, taco seasoning mix, egg, green chili peppers, cheese, cilantro, black pepper, cayenne pepper, green, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765483 (may not work)