8 boneless skinless chicken breast halves
2 cans (4 oz. each) whole green chilies, drained
1 block (4 oz.) Monterrey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbs. butter or margarine, melted
Taco sauce, optional
Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies
and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center of
each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary).
In a shallow bowl, combine bread crumbs, Parmesan cheese, chili
powder, garlic salt, cumin and pepper. Dip chicken in butter, then
roll in crumb mixture. Place, seam side down, in a greased 13x9 baking
dish. Bake, uncovered, at 400F for 25-30 minutes or until chicken
juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Yield: 8 servings.