8 chicken breast halves
1 (7 oz.) can diced green chilies
1/4 lb. Jack cheese, cut in 8 strips
3/4 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
6 tbsp. butter, melted

TOMATO SAUCE:

1 (15 oz.) can tomato sauce
1/2 tsp. ground cumin
1/3 c. sliced green onions
Salt & pepper
Hot sauce
2 skinned fresh tomatoes

Pound chicken pieces to about 1/4 inch thickness. Put chilies and cheese strips 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 of melted butter and roll in crumb mixture. Place chicken 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 over rice with tomato sauce.

TOMATO SAUCE: In small saucepan combine all ingredients. Heat 10 minutes. Let set all day if possible in refrigerator.