Baked Chicken Chiles Rellenos = Awesome

Ok, this is just a recipe that I found from my trust old Better Homes & Gardens cookbook, but it is seriously yummy. Go make it. Now.

6 skinless, boneless chicken breast halves

1/3 C all-purpose flour

3 Tbsp cornmeal

1/4 tsp ground red pepper (cayenne ladies)

1 egg

1 4 ounce can whole green chile peppers, rinsed, seeded, and cut in half lengthwise)

2 ounces mnterey jack cheese, cut into six 2 x 1/2 inch sticks

2 Tbsp snipped fresh cilantro or parsley (go for the cilantro)

2 Tbsp butter, melted

1 8 oz jar green or red salsa (green if you know what's good for you)

Pound your chicken breasts lightly into a rectangle about 1/8 inch thick.

In a shallow dish combine the flour, cornmeal and red pepper. Place egg in another shallow dish and beat together with water.

For each roll, place a chile pepper half on a chicken piece near an edge. Place a stick of cheese on the chile pepper near an edge. Sprinkle with some of the cilantro and black pepper. Fold in sides; roll up, starting from edge with cheese and chile pepper. Secure with wooden toothpick.

Dip chicken rolls in egg mixture and coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.

Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink. Remove toothpicks. Heat salsa and serve over chicken.

Seriously good stuff.