Monterey Chicken - cooking recipe

Ingredients

8 large whole chicken breasts, skinned and boned
1 (7 oz.) can mild green chilies, chopped
1/2 lb. Monterey Jack cheese, cut into 8 strips
1/2 c. fine bread crumbs
1/4 c. Parmesan cheese, freshly grated
1 to 3 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper
6 Tbsp. butter, melted
Tomato Sauce (recipe follows)
sour cream
limes

Preparation

Pound the chicken breasts between 2 sheets of waxed paper until thin.
Spread each breast with 1 tablespoon of the chilies. Put a cheese strip on top of the chilies.
Roll up each breast and tuck ends under.
Secure with a toothpick, if necessary.