Cheesy Stuffed Chicken Breasts

4 chicken breast halves; skinless, boneless
1 1/2 cup monterey jack cheese with jalapeno peppers; coarsely shredded
2 tsp dried oregano; crumbled
3/4 cup yellow cornmeal
1 Tbs chili powder
1/3 cup flour
2 large eggs
1 cup vegetable oil
Guacamole and/or salsa

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a “cutlet”. Be careful not to pound holes in the meat.

Place 1/3 cup cheese in center of each “cutlet”; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick.

Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead).

Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife.

Serve with guacamole and/or salsa.

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