Cheesy Stuffed Chicken Breasts

• 4 each chicken breast halves, boneless, skinless
• 1 1/2 cups monterey jack cheese
• 2 teaspoons oregano crumbled
• 3/4 cup cornmeal
• 1 tablespoon chili powder
• 13 cup flour, all-purpose
• 2 large eggs
• 1 cup vegetable oil

1. Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet".
2. Be careful not to pound holes in the meat.
3. Place 13 cup cheese in center of each "cutlet"; sprinkle with oregano.
4. Fold sides over to seal cheese, then roll up.
5. Hold in place with wooden toothpick.
6. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.
7. Beat eggs slightly in a pie plate.
8. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
9. Chill at least an hour.
10. Preheat oven to 350F (180C).
11. In a large skillet, heat oil until very hot.
12. Quickly brown the stuffed chicken rolls, turning often, until golden.
13. Lift out with a slotted spoon; drain well.
14. Place in a shallow baking pan.
15. Bake 20 minutes or until juices run clear when pierced with a small knife.
16. Serve with guacamole and/or salsa.

chicken breast halves, cheese, oregano, cornmeal, chili powder, flour, eggs, vegetable oil

Taken from recipeland.com/recipe/v/cheesy-stuffed-chicken-breasts-43373 (may not work)