Mexican Chicken

About 40 minutes before serving cut half of cheese into 6 slices; shred remaining cheese.

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.

On waxed paper, combine flour and salt.

In bowl, mix egg and milk; on another sheet of waxed paper place cornmeal.

Dip each chicken breast into flour, egg mixture and then in cornmeal.

In 12-inch skillet over medium-high heat, in hot oil, brown chicken on both sides about 5 minutes; remove to plate.

To same skillet, add salsa, taco sauce and 1/3 cup water over high heat, heat to boiling.

Arrange chicken in sauce, reduce heat to low, simmer uncovered 15 minutes.

Sprinkle with shredded cheese and cook until cheese melts.

Serves 6.

Has 480 calories per serving, 22 grams fat, 147 mg. cholesterol and 1405 mg. sodium.