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. [ 1001 HOME IDEAS MAGAZINE; April 1990 ]