Monterey Chicken

8 chicken breasts skinned and boned

1 can (7 oz) chopped mild green chilies

½ pound Monterey Jack Cheese cut into 8 strips

½ c. bread crumbs

1/4 c. freshly grated Parmesan cheese

1 to 3 tsp chili powder

½ tsp salt

1/4 tsp ground cumin

6 tbl butter melted

Tomato sauce (recipe follows)

1 can tomato sauce

½ tsp ground cumin

½ c. sliced green onion

salt and pepper to taste

Garnish:

sour cream and fresh limes

Pound chicken breast between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under. Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place the breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight. Preheat the oven to 400 degrees. Bake for 25 to 40 minutes or until done. Serve with the tomato sauce and garnish with sour cream and fresh limes.

Tomato sauce:

In a small saucepan, combine the tomato sauce, cumin, green onion, salt and pepper. Bring to a boil and cook, stirring constantly until slightly thickened.

Instead of using Monterey Jack cheese, try using pepper cheese to add a little more flavor.