Mexican-Style Chicken Kiev

• 4 (12 oz.) whole chicken breasts, halved, skinned and boned
• 1 (7 oz.) can whole green chilies
• about 1/4 lb. Jack cheese
• 1/2 c. fine dry bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tsp. chili powder
• 1/2 tsp. garlic salt
• 1/4 tsp. ground cumin
• 1/4 tsp. pepper
• 6 Tbsp. butter or margarine, melted
• spicy tomato sauce

1. Pound the chicken between pieces of waxed paper until each is about 1/4-inch thick.
2. Slit green chilies in half lengthwise; remove seeds, if desired, then cut into 8 equal pieces.
3. Cut cheese into 8 fingers, about 1/2-inch thick and 1 1/2 inches long. Also combine crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper.

chicken breasts, green chilies, jack cheese, bread crumbs, parmesan cheese, chili powder, garlic salt, ground cumin, pepper, butter, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050973 (may not work)