Ingredients

	8 Chicken Boneless breasts
	1 (7 oz.) can Green Chilies Diced
	4 oz. Monterrey Jack Cheese Cut in 8-inch strips
	1⁄2 c. Bread Crumbs Fine
	1⁄4 c. Grated Parmesan Cheese
	1 T. Chili Powder
	to taste Salt
	1⁄4 t. Cumin
	1⁄2 t. Pepper
	6 T. Butter Melted

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Mexican Style Chicken

Name: Mexican Style Chicken
Cuisine: Mexican
Ingredients: Chicken: 8; Green Chilies: 1 (7 oz.) can; Monterrey Jack Cheese: 4 oz.; Bread Crumbs: 1⁄2 c.; Grated Parmesan Cheese: 1⁄4 c.; Chili Powder: 1 T.; Salt: to taste; Cumin: 1⁄4 t.; Pepper: 1⁄2 t.; Butter: 6 T.

Originally submitted by LeAnn Coleman

Cuisine:

Mexican

Medium

Ingredients

8 Chicken
Boneless breasts
1 (7 oz.) can Green Chilies
Diced
4 oz. Monterrey Jack Cheese
Cut in 8-inch strips
1⁄2 c. Bread Crumbs
Fine
1⁄4 c. Grated Parmesan Cheese
1 T. Chili Powder
to taste Salt
1⁄4 t. Cumin
1⁄2 t. Pepper
6 T. Butter
Melted

Directions

Pound chicken halves to 1⁄4 inch thickness. Put 2 T. ground chilies and 1 strip cheese in center of each,. Roll up, tuck ends in and fasten with toothpicks. Combine bread crumbs, Parmesan, chili powder, salt, cumin, and pepper. Dip breasts in bowl containing 6 T. melted butter, then roll in crumb mixture. Put in baking dish. Put rest of crumbs on top, then butter. Bake at 400° for 30 minutes. Can refrigerate 4 hours or overnight before baking.

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