8 chicken breasts, halved, skinned & boned
1 (7 oz.) can diced green chilies
4 oz. Monterey Jack cheese, cut in 8 strips
1/2 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. black pepper
Butter, melted

TOMATO SAUCE:

1 (1 lb.) can tomato sauce
1/2 tsp. ground cumin
1/3 c. sliced green onions
Salt & pepper
Hot pepper sauce

Pound chicken pieces to about 1/4 inch thickness. Put about 2 tablespoons chilies and one Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and 1/4 teaspoon pepper. Dip each stuffed chicken piece in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours. Bake uncovered at 400 degrees for 20 minutes or until done. Prepare sauce; season to taste. Heat well. Serve chicken with sauce.