1/4 c Olive oil, divided
1 cn (15 1/4-ounce) DEL MONTE
-FreshCut Golden Sweet Whole -Kernel Corn, drained 1 cn (14 1/2-ounce) diced
-tomatoes, drained 1/2 c Diced onion
1/3 c Minced fresh cilantro
2 tb Red wine vinegar
4 Skinned and boned chicken
-breast halves 1 cn (4-ounce) whole green
-chiles, drained 3/4 c (3 ounces) 4-cheese Mexican
-blend shredded cheese Salt and pepper Fresh minced cilantro 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 1/4-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. —–