Mexican Chicken

• 4 large boneless skinless chicken breast halves
• 1 can (4 ounces) chopped green chilies, drained
• 2 ounces Monterey Jack cheese, cut into 4 strips
• 1/4 cup fine dry bread crumbs
• 2 tablespoons grated parmesan cheese
• 3-1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 4 tablespoons butter, melted
• 2 teaspoons cornstarch
• 1/2 teaspoon chicken bouillon granules
• 1/2 cup cold water
• 1 cup picante sauce

1. Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick.
2. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11x7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400u0b0 for 20-25 minutes or until chicken is tender.
3. Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce.

chicken, green chilies, cheese, bread crumbs, parmesan cheese, chili powder, salt, ground cumin, butter, cornstarch, chicken bouillon granules, cold water, picante sauce

Taken from www.tasteofhome.com/recipes/mexican-chicken/ (may not work)