Ingredients
6 boneless skinless chicken breast halves (4 ounces each)6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks2 cans (4 ounces each) chopped green chilies, drained1/2 cup dry bread crumbs1/4 cup grated Parmesan cheese1 tablespoon chili powder1/2 teaspoon salt1/4 teaspoon ground cumin3/4 cup all-purpose flour1/2 cup butter, melted
Preparation
Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.
In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks.
