Mexican-Style Chicken Kiev

• 8 each chicken breast halves, boneless, skinless skinned and boned
• 7 ounces green chili peppers, canned diced
• 4 ounces monterey jack cheese cut in 8 strips
• 1/2 cup bread crumbs fine, dry
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin ground
• 1/4 teaspoon black pepper
• 1 x butter melted
• 1 pound tomato sauce
• 1/2 teaspoon cumin ground
• 13 cup scallions, spring or green onions sliced
• 1 x salt pepper
• 1 x red hot pepper sauce

1. Pound chicken pieces to about 1/4 inch thickness.
2. Put about 2 tablespoons chiles and 1 Jack cheese strip in center of each chicken piece.
3. Roll up and tuck ends under.
4. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and 1/4 teaspoon pepper.
5. Dip each stuffed chicken piece in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture.
6. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter.
7. Cover and chill 4 hours or overnight.
8. Bake uncovered at 400 degree F 20 minutes or until done.
9. To make sauce, combine tomato sauce, 1/2 teaspoon cumin and green onions in small saucepan.
10. Season to taste with salt, pepper and hot pepper sauce.
11. Heat well.
12. Serve chicken with sauce.

chicken breast halves, green chili peppers, cheese, bread crumbs, parmesan, chili powder, salt, cumin ground, black pepper, butter, tomato sauce, cumin ground, scallions, salt pepper, red hot pepper sauce

Taken from recipeland.com/recipe/v/mexican-style-chicken-kiev-42832 (may not work)