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 1/3 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. (This much of the preparation can be done ahead).

Preheat oven to 350 F.

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.

Makes 4 servings.