Prep Time: 15 minutes
Cook Time: 15 minutes
Place flour in a plastic or paper bag. Beat egg with 1 tablespoon water in a shallow plate or pie plate. Combine cornmeal, chili powder and salt in another shallow plate. Pound chicken to even 1/2-inch thickness. Shake 1 piece of chicken at a time in flour to coat lightly; roll in egg then cornmeal mixture to coat. (At this point chicken may be refrigerated up to 1 hour before cooking.)
Heat oil in a large nonstick skillet over medium heat. Add chicken; sauté 4 to 5 minutes per side or until chicken is cooked through. Meanwhile, drop garlic through feed tube of food processor or blender with motor running. Process until finely chopped. Add cilantro; process until finely chopped. Add mayonnaise and 1 tablespoon of the broth; process until well combined.
After chicken is cooked, transfer to a plate; keep warm and set aside. Add chard and remaining 3 tablespoons broth to same skillet. Cover; cook 3 minutes or until chard is wilted. Uncover; sauté until chard is tender, 3 to 4 minutes. Stir in 1/2 cup of the cheese; transfer to 4 serving plates. Top with chicken, cilantro sauce and remaining cheese.