Pollo Relleno

Preheat oven to 375 degrees F. In a saucepan cook poblano pepper, onion and celery in 1 teaspoon oil over medium-high heat until tender. Stir in parsley, the 1/8 teaspoon Cajun seasoning and the oregano. Set aside.

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each chicken breast half to about 1/4 inch thick. Remove plastic wrap.

In a shallow dish combine cornmeal and the 1/2 teaspoon Cajun seasoning. Place egg whites in another dish; beat lightly.

For each roll, spread about 1/4 cup of the vegetable mixture near an edge of the chicken breast. Sprinkle with 1 tablespoon of the cheese. Fold in the side edges; roll up from edge with the vegetable mixture.

Dip rolls into egg whites and coat with cornmeal mixture. Place rolls, seam side down, in a greased foil-lined shallow baking pan. Coat with cooking spray. Bake, uncovered, for 35 to 40 minutes. Sprinkle chicken with remaining 1/4 cup shredded cheese. Bake about 5 minutes more or or until chicken is no longer pink (170F). To serve, transfer chicken to four serving plates.