Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Whole Chicken Breasts * 8 oz Canned Tomatoes
4 oz Whole Green Chiles, Canned 1/2 c Chicken Broth
1/4 c All-Purpose Flour 2 tb Chili Powder
1/4 c Yellow Cornmeal 2 ts Vinegar
Dash Garlic Powder 3/4 ts Crushed Red Pepper
Dash Red Pepper 1/4 ts Cumin
1 Egg 1/4 ts Oregano
3 tb Milk 1/2 c Milk
1/4 c Cooking Oil 2 tb All-Purpose Flour
3 tb Cooking Oil 1/2 c Shredded Cheddar Cheese
2 tb Chopped Onion 1/4 c Pitted Black Olives
2 Cloves Garlic

* Skinned, halved lengthwise and boned.
~---------------------------------------------------------------------
~-- Pound meat into 1/8" thickness. Halve three chili peppers
lengthwise and remove any seeds. Place one half of a chili on each
chicken piece. Fold in sides of chicken and roll up as a jelly roll.
Secure with wooden toothpicks. Combine 1/4 flour, cornmeal, garlic
powder, red pepper and 1/4 t salt and set aside. Beat together egg
and 3 T milk. Roll each chicken roll in flour mixture, dip in egg
mixture and then again in flour mixture. In a skillet, heat 1/4 c
oil. Cook chicken in hot oil for 10-15 minutes, browning on all
sides. Transfer chicken to a 12" X 17-1/2" baking dish. Bake in
400øF oven until tender, approximately 15 minutes. Prepare the sauce
while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add
onion, garlic and cook until tender, about 5 minutes. Stir in the
undrained tomatos, chicken broth, chili powder, vinegar, crushed red
pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes
uncovered. Transfer chicken to a platter and remove toothpicks.
Combine tomato mixture with 1/2 cup milk and 2 T flour. Thicken for
1-2 minutes. To serve, pour sauce over rolls, top with cheese and
olives.

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