1 c. fresh bread crumbs
1/4 c. (1 oz.) grated Parmesan cheese
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. ground oregano
2 whole chicken breasts, split, boned, skinned
1/4 lb. Velveeta Mexican cheese spread with jalapeno pepper, cubed
1/2 c. butter, melted

Combine bread crumbs, Parmesan cheese and seasonings. Cut slit alongside of breast piece to form pocket. Fill each pocket with process cheese spread. Tuck ends under; secure with wooden picks. Dip in butter, coat with crumb mixture. Place in shallow baking dish. Sprinkle with remaining crumb mixture and drizzle any remaining butter on top. Bake at 400 degrees for 25 minutes or until chicken is tender.