Stuffed Chicken

Stuffed Chicken

6 boneless skinless chicken breast halves (4 ounces each)
6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
3/4 cup all-purpose flour
1/2 cup butter, melted

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, Parmesan 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 juices run clear. Discard toothpicks. Makes 6 servings.