Baked Chicken Chiles Rellenos

Slightly a pain to make.  It's awkward dredging the chicken in the egg and flour when it's supposed to be rolled up with toothpicks.  Other than that, it's tasty.

2 boneless skinless chicken breast, approx 1/3-1/2 lb each
1/4 c flour
2 tbsp cornmeal
1/4 tsp red pepper flakes
1 egg
1 tbsp water
1 4-oz can green chile peppers, drained well and chopped
1/2 c Monterey Jack cheese, shredded
2 tbsp snipped fresh cilantro
black pepper
2 tbsp butter, melted
salsa and/or rice to serve with

Preheat oven to 375 F.  Place each breast between plastic wrap and pound till 1/8 inch thick and in a rectangular shape.  In shallow dish combine flour, cornmeal, and red pepper.  In another shallow bowl, lightly beat egg and water.  For each roll, sprinkle chicken with chopped peppers, cheese, cilantro, and black pepper.  Fold and roll chicken, securing with wooden toothpicks.  Dip each roll up in egg mixture then flour mixture and place on a greased, shallow baking dish, seam side down.  Drizzle with melted butter.  Bake uncovered for 30 minutes or until chicken is no longer pink or reads at 170 F.  Remove toothpicks and serve with salsa and/or Spanish rice.