8 chicken breast halves, skinned and boned
7 oz. can diced green chilies
4 oz. Monterey Jack cheese, cut in 8 strips
1/2 c. fine dry 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 containing 6 tablespoons melted butter, then roll in crumb mixture. Place chicken rolls, seam side down in oblong baking dish and drizzle with melted 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.

TOMATO SAUCE:

1 lb. can tomato sauce
1/2 tsp. ground cumin
1/3 c. sliced green onions
Salt and pepper
Hot pepper sauce, to taste