8 boneless chicken breast halves, skinned
4 canned whole green chiles, halved
3 oz. Monterey Jack cheese, cut into 8 strips
3/4 c. fine, dry bread crumbs
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 c. milk
4 c. shredded lettuce
1/2 c. picante sauce
1/4 c. plain yogurt or sour cream

Flatten chicken breasts to 1/4 inch thickness. Place green chile half and one strip cheese in center of each chicken breast. Roll up lengthwise, tucking edges under. Secure with picks if needed.

Combine bread crumbs, cumin, salt, chili powder and garlic powder. Dip chicken in milk then bread crumbs. Bake at 400 degrees for 30 minutes. Place each chicken on 1/2 cup lettuce. Top with 1 tablespoon picante and 1 1/2 teaspoon sour cream. Serve with Spanish rice and fruit.