4 (12 oz. each) whole chicken breasts, halved, skinned, and boned
1 (7 oz.) can whole green chilies
1/4 lb. Jack cheese
1/2 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. chili powder
1/2 tsp. garlic powder or garlic salt
1/4 tsp. cumin
1/4 tsp. black pepper
6 tbsp. butter, melted
Spicy Tomato Sauce

Pound the chicken breasts between pieces of waxed paper until each is about 1/4 inch thick. Slit the green chilies in half lengthwise and remove the seeds, if desired; then cut into 8 pieces. Cut the cheese into 8 fingers about 1/2 and 1 1/2 inches long. Also combine crumbs, Parmesan, chili powder, garlic salt, cumin, and pepper. Lay a piece of green chili and a slice of cheese of Jack cheese on each of the chicken pieces. Roll up to enclose the filling; tuck ends under. Dip bundles into melted butter, drain briefly, and roll in the crumb mixture to coat evenly. Place bundles seam side down, without sides touching, in 9 x 13 inch baking dish. Drizzle remaining butter over all and chill at least 4 hours or overnight. To serve, uncover and bake at 400 degrees for 20 minutes or until chicken is no longer pink when slashed. Transfer to a serving plate; pass sauce. Serves 8.

SPICY TOMATO SAUCE:

1 (15 oz.) can tomato sauce
1/2 tsp. ground cumin
1/3 c. sliced green onion
Salt, black pepper, and liquid hot pepper to taste

Heat all of the above ingredients until hot. Pour into serving dish and pass with Mexican-Style Chicken Kiev.