Mexican Stuffed Chicken

Mexican Stuffed Chicken Carly Martin 2007

6 boneless skinless chicken breast halves, about 1 1/2 pounds
6 oz. monterey jack cheese, cut into 2" long, 1/2" thick slices
2 4oz cans diced green chilie, drained
1/2 cup dry bread crumbs
1/4 cup grated parmesan cheese
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
3/4 cup flour
1/2 cup melted butter

1- cover each chicken breast with plastic wrap and on a cuttingboard flatten witha mallet to 1/8" thickness (mine weren't that thin)
2- place a cheese stick in the middle of each and top with a mound of chilies. roll up and tuck in ends. secure with toothpick and set aside
3- in a shallow dish mix together bread crumbs, parmesan cheese, chili powder, salt & cumin ( I actually used like twice as much of each of these)
4- in another shallow idsh coat chicken with four. dip into melted butter, roll in crumb mixture
5- place in a greased 9 x 13 baking dish
6- bake uncovered at 400 for 25-35 minutes or until chicken juices run clear