8 chicken breast halves, skinned & boned
1 (7 oz.) can green chilies
4 oz. Monterey Jack cheese, cut in 8 strips
1/2 c. fine 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

Pound chicken pieces to about 1/4 inch thickness. Put about 2 tablespoons chiles and 1 strip of cheese in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed chicken in shallow bowl container 6 tablespoons melted butter, then roll in crumb mixture. Place chicken rolls seam side down in oblong baking dish and drizzle with remaining butter. Cover and chill 4 hours or overnight. Bake uncovered at 400 degrees for 20 minutes or until done. Serve with tomato sauce. Makes 8 servings.