Baked Chicken Chiles Rellenos

ingredients

6 skinless, boneless chicken breasts
1/3 C. flour
3 tbsp. cornmeal
1/4 tsp. ground red pepper
1 egg
1 tbsp. water
1 - 4 oz can whole green chile peppers, rinsed, seeded, and cut in half lengthwise.
2 oz Monterey Jack cheese, cut into 6 - 2x1/2 in sticks
2 tbsp. fresh cilantro
1/4 tsp. pepper
2 tbsp. melted butter
8 oz green or red salsa

directions

Place a chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle. Repeat with rest of chicken breasts. In a shallow dish combine the flour, cornmeal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine. For each roll, place a chile pepper half on a chicken near the edge. Place a stick of cheese on the chile pepper. Sprinkle with some cilantro and pepper. Fold sides, starting from edge with cheese and chile pepper. Secure with a wooden toothpick. Dip chicken in egg mixture, coat with cornmeal mixture. Place rolls, seam side down in a shallow baking pan. Drizzle with butter. Bake uncovered for 25-30 minutes at 375°. Once cooked remove toothpicks and heat up the salsa. Serve over chicken.

Source: Amanda Siler - Better Homes Cookbook