4 boneless chicken breasts
4 oz. can whole chiles
2 oz. Monterey Jack cheese
1/4 c. fine dry bread crumbs
2 tbsp. freshly grated Parmesan
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. cumin
1/8 tsp. pepper
2 oz. butter

Cut breasts in halves horizontally, but not quite through to the opposite side, so they open like a book. Flatten the butterflied breasts for even thickness. Place a chili half on each breast and top with 1/4 of the cheese. Fold breast over to close. Combine rest of ingredients except butter. Melt butter and place in a small bowl. Dip each stuffed breast, first in butter, then in crumbs. Place in baking dish and drizzle with remaining butter. Cover and chill 4 hours or overnight. 30 minutes before dinner preheat oven to 400 degrees and bake chicken uncovered for 20 minutes. Serve immediately.