Mexican-style chicken Parmesan

Lights down low, a fine glass of Blush Chablis; Chicken Parmesan Mexican style, and you'll have an evening to remember. Don't forget the salad.

Ingredients:
1 jar (26 ounces) salsa
6 tablespoons Parmesan cheese, divided
6 small boneless chicken breasts
1 cup cornmeal
2 tablespoons oil (corn or olive)
1 cups shredded cheddar or pepper jack cheese
3 cups cooked rice

Put 2 tablespoons of oil into hot skillet. Roll chicken breasts in cornmeal and put brown in hot oil. The purpose here is to brown the chicken breasts; not cook them, that is why hot oil. Remove from heat.
PREHEAT oven to 350F. Pour salsa into 13x9 inch baking dish. Carefully stir in 4 tablespoons of parmesan cheese. Add browned chicken; turn over to evenly coat both sides with sauce. Cover with foil. BAKE 30 minutes then uncover. TOP with cheese and remaining 2 tablespoons Parmesan cheese; continue baking for 5 minutes or until chicken is cooked through and cheese is melted. Serve over cooked rice.

If you have the time; a homemade salsa tastes much better with this dish. During baking the flavors mingle, and the taste is exquisite.

6 8 tomatoes depending on size
2 jalapenos seeded
1 anaheim pepper (I don't seed these as I like the appearance, and they're not hot)
1 onion
2 cloves garlic
Juice of lime
About cup cilantro depending on taste (I like a lot)
A couple of shakes Tabasco depending on taste it's not necessary I just like hot with taste
1 teaspoon salt
Pulse until you get the size pieces you want. I like mine liquid but chunky at the same time.
Use this salsa in place of the salsa in a jar.