6 chicken breasts
1/3 C corn meal
1/2 packet of taco seasoning
4 oz. can chipotle chili peppers
2 oz monterey jack cheese, sliced and shredded
1/4 t black pepper
8 oz salsa verde
Preheat over to 375° F. Rinse chicken and pat dry. Pound each chicken breast into a rectangle about 1/8″ thick. In a bowl, combine corn meal and taco seasoning. In another bowl, lightly beat egg.
Roll one seeded chipotle chile and one slice of cheese in a chicken breast. Dip in egg and coat with corn meal. Place on greased cookie sheet and bake uncovered for 25-30 minutes. Sprinkle with shredded cheese and top with salsa verde.