SOUTHWEST STUFFED CHICKEN

Southwest Stuffed Chicken
posted by Sandee

6 boneless, skinless chicken breast halves (about 1 1/2 lb.)
6 oz. Monterey Jack cheese, cut into 2x1/2" sticks
2 (4 oz. each) cans chopped green chilies, drained
1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
3/4 c. all-purpose flour
1/2 c. butter or margarine, melted

Flatten chicken to 1/8" 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 c u m in. Coat chicken with flour, then dip in butter and
roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13x9x2" baking dish. Bake,
uncovered, @ 400 degrees for 30-40 minutes or until chicken juices run
clear. Discard toothpicks. 6 servings.