Mexican Chicken

Directions

1. 1
   About 40 minutes before serving cut half of cheese into 6 slices; shred remaining cheese.
2. 2
   Make a 2 1/2-inch horizontal cut in meatier part of each chicken breast half to make a deep pocket. Place 1 slice of cheese in each.
3. 3
   On waxed paper, combine flour and salt.
4. 4
   In bowl, mix egg and milk; on another sheet of waxed paper place cornmeal.
5. 5
   Dip each chicken breast into flour, egg mixture and then in cornmeal.
6. 6
   In 12-inch skillet over medium-high heat, in hot oil, brown chicken on both sides about 5 minutes; remove to plate.
7. 7
   To same skillet, add salsa, taco sauce and 1/3 cup water over high heat, heat to boiling.
8. 8
   Arrange chicken in sauce, reduce heat to low, simmer uncovered 15 minutes.
9. 9
   Sprinkle with shredded cheese and cook until cheese melts.
10. 10
    Serves 6.
11. 11
    Has 480 calories per serving, 22 grams fat, 147 mg. cholesterol and 1405 mg. sodium.