Southwest Stuffed Chicken

• 6 boneless skinless chicken breast halves (4 ounces each)
• 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
• 2 cans (4 ounces each) chopped green chilies, drained
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 3/4 cup all-purpose flour
• 1/2 cup butter, melted

1. Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.
2. In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.
3. Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400u0b0 for 25 minutes or until chicken is no longer pink. Discard toothpicks.

chicken, cheese, green chilies, bread crumbs, parmesan cheese, chili powder, salt, ground cumin, flour, butter

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