Mexican-Style Chicken Kiev

• 4 large boneless skinless chicken breast halves
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces monterey jack cheese, cut into 4 strips
• 1/4 cup fine dry breadcrumb
• 2 tablespoons grated parmesan cheese
• 3 1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 1 cup picante sauce
• 1/2 cup cold water
• 2 teaspoons cornstarch
• 1/2 teaspoon chicken bouillon granule

1. Pound chicken to 1/4-in thickness.
2. Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
3. Fold in sides and ends; secure with a toothpick.
4. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
5. Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
6. Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
7. Drizzle with remaining butter.
8. Cover and refrigerate at least 4 hours.
9. Bake, uncovered at 400u0b0F for 20-25 minutes or until chicken is tender.
10. Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
11. Bring to a boil over medium heat, cook and stir for 1 minute.
12. Remove toothpicks from chicken and serve with sauce.

chicken, green chilies, cheese, breadcrumb, parmesan cheese, chili powder, salt, ground cumin, butter, picante sauce, cold water, cornstarch, chicken bouillon granule

Taken from www.food.com/recipe/mexican-style-chicken-kiev-25478 (may not work)