Monterey Chicken

• 8 large whole chicken breasts, skinned and boned (7 to 8 oz. each)
• 1 (7 oz.) can chopped mild green chilies
• 1/2 lb. Monterey Jack cheese, cut into 8 strips
• 1/2 c. fine dry bread crumbs
• 1/4 c. freshly grated Parmesan cheese
• 1 to 3 tsp. chili powder
• 1/4 tsp. ground cumin
• 6 Tbsp. butter, melted
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• Tomato Sauce (recipe follows)

1. Pound chicken breasts between 2 sheets of wax paper.
2. Spread each breast with 1 tablespoon of green chilies.
3. Place 1 cheese strip on top of each portion of chilies.
4. Roll up each chicken breast and tuck ends under.
5. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each breast into melted butter and in bread crumb mixture. Place breast in baking dish, seam-side down.
6. Drizzle with melted butter.
7. Cover and chill at least 4 hours or overnight.

chicken breasts, green chilies, cheese, bread crumbs, freshly grated parmesan cheese, chili powder, ground cumin, butter, salt, ground black pepper, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802476 (may not work)