Santa Fe Chicken with Corn Salsa

Directions

Combine 2 tablespoons olive oil and next 5 ingredients; stir well.

Cover and chill 1 hour.

Place chicken between 2 sheets of plastic wrap; pound to ¼ inch thickness with meat mallet or rolling pin.

Make a lengthwise slit in one of each green chile; open and remove seeds.

Arrange a chile over each chicken breast half.

Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks.

Sprinkle with salt and pepper.

Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done.

Sprinkle with additional cilantro, and serve with salsa.