Southwest Stuffed Chicken

Ingredients

• 6 (4 ounce) boneless skinless chicken breast halves


• 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks


• 2 (4 ounce) cans 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 or margarine, melted

Directions

1. 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. Coat chicken with flour, then dip in butter and roll in crumb mixture.


2. Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear. Discard toothpicks.