8 boneless chicken breast halves 1 can (7 ounces) diced green chilies 4 ounces Monterey Jack cheese, cut into 8 strips 1/2 cup fine breadcrumbs 1/4 cup Parmesan cheese, grated 1 tablespoon chili powder 1/2 teaspoon salt 1/4 to 1/2 teaspoon cumin 1/4 teaspoon pepper 6 tablespoons butter, melted Tomato sauce (optional)
Pound chicken breasts to 1/4-inch thickness. Place about 2 tablespoons chilies and a strip of cheese in center of each flattened breast. Roll up and tuck ends under. Combine breadcrumbs, Parmesan cheese and seasonings. Dip chicken rolls in melted butter and roll in breadcrumb mixture. Place chicken rolls seam side down in baking dish. Drizzle with remaining butter.
Cover and chill several hours or overnight if desired. Bake, uncovered, at 400 degrees for 20 minutes or until juices run clear. Serve with warmed tomato sauce on the side, if desired.
Servings: 8. Serving size: 1 piece. Per serving: 436 calories, 60.1 g protein, 15.4 g fat, 7.3 g carbohydrates, 1.5 g dietary fiber, 562 mg sodium, 174 mg cholesterol