8 boneless, skinless chicken breast halves
1 7oz can diced green chilies
4 oz Monterey Jack cheese, cut into 8 strips
1 cup fine dry bread crumbs
½ c. grated Parmesan cheese
1 Tbsp chili powder
½ tsp salt
1/4 tsp ground cumin
1/4 tsp. freshly ground black pepper
1 stick butter, melted
Pound chicken pieces to 1/4 in. thickness. Put 1 tsp. Chilies and 1 strip cheese in center of chicken. Roll up, tucking ends under. Stick a toothpick in to keep it from unrolling if necessary. Combine bread crumbs, Parmesan cheese, child powder, salt, cumin, and pepper. Dip each chicken roll into melted butter, then into crumbs. Drizzle with leftover butter. Cover and chill for at least an hour, or overnight. Bake uncovered at 400 degrees for 30 minutes. Serve with Spanish Rice, salad, salsa, sour cream and guacamole.