4 whole chicken breasts, boned, skinned and split
1/4 lb. Jack cheese, cut into 8 equal slices
1 can (4 oz.) whole green chiles, seeded
3/4 c. fresh bread crumbs
1/2 c. grated Parmesan cheese
Parsley for garnish (if desired)
1 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. cumin
6 tbsp. butter, melted (or more as needed)

Gently pound breasts on both sides to flatten. Divide cheese and chiles between breasts and wrap chiles around cheese. Place on one side of beast and fold over chicken pocket-book or sandwich style; secure with toothpicks.

Combine remaining ingredients except butter. Dip bundles into butter and roll in crumbs. Chill until cooking time, reserving remaining crumbs and butter.

To cook chicken: Preheat a large surface or electric frypan over MEDIUM heat. Add butter and gently cook chicken on both sides. If chicken is cooking too fast, reduce heat, add a small amount of water and cover. Just before chicken is done, remove cover to allow any remaining liquid to evaporate. Sprinkle with any remaining crumbs.

Or place chicken in a glass baking dish (on a metal cooling rack if desired), drizzle with remaining butter and sprinkle with remaining crumbs. Bake at 350 degrees for 40 minutes or until done.

To serve, REMOVE Toothpicks and garnish with parsley, if desired.