Santa Fe Chicken with Corn Salsa

• 1/4 cup olive oil divided
• 1 can corn
• 1 can tomatoes diced
• 1/2 cup onions diced
• 13 cup cilantro minced
• 2 tablespoons red wine vinegar
• 4 each chicken breast halves, boneless, skinless
• 1 can green chili peppers diced
• 3/4 cup mexican cheese

1. Combine 2 tablespoons olive oil and next 5 ingredients; stir well.
2. Cover and chill 1 hour.
3. Place chicken between 2 sheets of plastic wrap; pound to 1/4 inch thickness with meat mallet or rolling pin.
4. Make a lengthwise slit in one of each green chile; open and remove seeds.
5. Arrange a chile over each chicken breast half.
6. Sprinkle with cheese.
7. Roll up each chicken breast half, and secure with wooden picks.
8. Sprinkle with salt and pepper.
9. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done.
10. Sprinkle with additional cilantro, and serve with salsa.

olive oil, corn, tomatoes, onions, cilantro, red wine vinegar, chicken breast halves, green chili peppers, mexican cheese

Taken from recipeland.com/recipe/v/santa-fe-chicken-corn-salsa-45209 (may not work)