Ingredients

• Chicken
• 4 boneless and skinless chicken breasts
• 1 7-oz. can diced green chiles
• 4 oz. Monterey Jack cheese, cut into 8 strips
• 1/2 cup fine dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 6 tablespoons melted butter
• Tomato Sauce (recipe follows)


• Tomato Sauce
• 1 1-lb. can tomato sauce
• 1/2 teaspoon ground cumin
• 1/3 cup sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2-3 splashes of hot pepper sauce

Directions

Chicken
Slice chicken breasts in half to create 2 thinner chicken breasts. Pound each thinned chicken breast with a meat pounder to a 1/4-inch thickness. Place about 2 tablespoons of green chiles in center of each pounded breast, then top with 1 strip of cheese (place lengthwise). Roll chicken breasts up lengthwise, and fold open sides over, tucking in to close openings. Set aside.

In a small mixing bowl, whisk together bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Pour bread crumb mixture into a pie pan or shallow bowl. Pour melted butter into another pie pan or shallow bowl (if you have a glass pie pan, you can melt the butter in the pie pan in the microwave.) Place pie pans (or shallow bowls) next to each other near a rectangular or oblong baking dish, with the bread crumbs closest to the baking dish.

One at a time, roll each stuffed chicken breast into melted butter, then roll in bread crumb mixture. Place chicken rolls, seam side down, in baking dish and drizzle with any remaining melted butter. Cover and chill in refrigerator for 4 hours or overnight. (Note: If you prefer, you can seal with toothpicks and cook immediately, though some seepage might occur during cooking.)

Bake uncovered at 400 degrees 20 minutes or until done. Serve with Tomato Sauce (recipe follows).

Tomato Sauce
Combine tomato sauce, cumin, salt, pepper, hot pepper sauce and green onions in a small saucepan. Heat through and serve.