Pollo Relleno

6 skinless, boneless chicken breast halves 1/3 c. cornmeal
2 T. pkg. Taco seasoning mix 1 egg
1 (4 0z.) can whole green chilies, seeded and cut in ½ ¼ t. black pepper
2 oz. Monterey Jack cheese, cut in 6 sticks ¼ t. crushed red pepper
2 T. fresh parsley or cilantro

Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap and pound lightly into a rectangle. Remove plastic wrap. In a small bowl combine cornmeal and taco seasoning mix. Place egg in another small bowl, beat lightly. For each one, place a chili pepper half on a chicken piece. Place cheese stick atop chili pepper. Sprinkle with cilantro or parsley, and both peppers. Fold in sides; roll up jelly-roll style, starting from edge with cheese. Dip rolls in egg mixture and coat with cornmeal mixture. Place rolls seams sides down in shallow baking pan. Bake at 375 for 25 minutes. If desired, sprinkle with shredded cheese.