Cheesy Stuffed Chicken Breasts

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   ["Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a ""cutlet"".", "Be careful not to pound holes in the meat.", "Place 13 cup cheese in center of each ""cutlet""; sprinkle with oregano.", "Fold sides over to seal cheese, then roll up.", "Hold in place with wooden toothpick.", "Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.", "Beat eggs slightly in a pie plate.", "Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.", "Chill at least an hour.", "Preheat oven to 350F (180C).", "In a large skillet, heat oil until very hot.", "Quickly brown the stuffed chicken rolls, turning often, until golden.", "Lift out with a slotted spoon; drain well.", "Place in a shallow baking pan.", "Bake 20 minutes or until juices run clear when pierced with a small knife.", "Serve with guacamole and/or salsa."]

* Per serving · 4 servings · Values may vary.

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