Monterey Chicken - cooking recipe

Ingredients

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

Preparation

Pound chicken breasts between 2 sheets of wax paper.
Spread each breast with 1 tablespoon of green chilies.
Place 1 cheese strip on top of each portion of chilies.
Roll up each chicken breast and tuck ends under.
Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each breast into melted butter and in bread crumb mixture. Place breast in baking dish, seam-side down.
Drizzle with melted butter.
Cover and chill at least 4 hours or overnight.