8 Chicken breast halves — skinned and boned
7 ounces Canned diced green chiles
4 ounces Monterey Jack cheese — cut in 8 strips
1/2 cup Fine dry bread crumbs
1/4 cup Grated Parmesan cheese
1 tablespoon Chili powder
1/2 teaspoon Salt
1/4 teaspoon Ground cumin
1/4 teaspoon Black pepper
Butter — melted —–TOMATO SAUCE—– 1 can Tomato sauce (1-lb can)
1/2 teaspoon Ground cumin
1/3 cup Sliced green onions
Salt — pepper Hot pepper sauce
Pound chicken pieces to about 1/4-inch thickness. Put about 2 tablespoons chile s and 1 Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and 1/4 teaspoon pepper. Dip each stuffed chicken piece in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400F 20 minutes or until done.
To make sauce, combine tomato sauce, 1/2 teaspoon cumin and green onions in small saucepan. Season to taste with salt, pepper and hot pepper sauce. Heat well. Serve chicken with sauce.
(C) 1992 The Los Angeles Times