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 400