Hatchet Chile Stuffed Chicken - cooking recipe

Ingredients

1 chopped onion
2 minced garlic cloves
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup chopped green hatch chile
1 teaspoon cumin
1 teaspoon oregano
2 chicken breasts, pounded thin
1 cup grated cheddar cheese
1/4 cup cornmeal
1/4 cup sour cream

Preparation

Saute the onion and garlic in olive oil until soft.
Add salt, chiles, cumin and oregano to onions and garlic.
On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
Bake at 375 for 45-55 minutes. Towards the end of cooking --
Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.