Fiesta Chicken Roll Ups

Title: Fiesta Chicken Roll Ups
Categories: Chicken, Sauces
Yield: 6 servings

3 Whole Chicken Breasts Skinned, halved lengthwise and boned.
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

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.