Chicken Chili Relleno

Chicken Chili Relleno
6 medium skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons taco seasoning mix
1 egg, beaten
4 ounce whole green chilies
2 ounces jack cheese, cut into 6 strips
2 tablespoons cilantro, chopped
1/4 teaspoon crush red pepper
8 ounce red bottled taco sauce
2 ounces jack cheese, shredded
Pound chicken to 1/8 inch thickness.  Combine cornmeal and taco seasoning mix.  Place egg in another bowl and beat.  Cut chilies in half lengthwise making six pieces.  For each roll, place on chili pepper half on a chicken piece place one cheese strip on top of chili sprinkle on some cilantro and crushed red pepper.  Roll up and dip into egg, then into cornmeal.  Place chicken seam down in a shallow baking dish.  Bake uncovered 375 degrees for 25-30 minutes.  Heat taco sauce sprinkle chicken with cheese.  Serve with sauce.