Year 2

Suzanne's Salsa Baked Chicken for 2

Ingredients
2 skinless, boneless chicken breast halves
1/6 cup all purpose flour
1.5 TBS cornmeal
1/8 ground red pepper
1 egg
1 TBS Water
1/2 can rotel
1/2 jalapeno (cut legnthwise)
1 ounce Monterey Jack cheese cut into four
2x1/2 inch sticks

1 TBS fresh cilantro or parsley
1/8 tsp black pepper
1 TBS melted margarine or butter
1 8 oz jar red or green salsa

Directions
1. Take chicken breasts, butterfly open, then separate. Place meat between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/4 of an inch think. Tip if you don't have a meat mallet find a block of wood and a hammer, go to town.

2. In a shallow dish combine flour, cornmeal, and red pepper. Place egg in another shallow dish. Add water and beat lightly to combine.

3. Take jalapeno, remove seeds, cut into four slices. Dice cilantro and prepare cheese.

4. For each roll, place a slice of jalapeno, slice of cheese, a handful of rotel, cilantro, and black pepper near the edge of the chicken. Fold in sides and roll up, starting from edge with cheese and chili pepper. Secure with toothpicks

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

6. Bake uncooked, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees). Meanwhile heat salsa; serve over chicken.

** Goes great with corn mixed with remaining rotel from the recipe. Sprinkle with cumin and black pepper.