Mexican-Style Chicken Kiev - cooking recipe

Ingredients

4 large boneless skinless chicken breast halves
1 (4 ounce) can chopped green chilies, drained
2 ounces monterey jack cheese, cut into 4 strips
1/4 cup fine dry breadcrumb
2 tablespoons grated parmesan cheese
3 1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
4 tablespoons butter or 4 tablespoons margarine, divided
1 cup picante sauce
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granule

Preparation

Pound chicken to 1/4-in thickness.
Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
Fold in sides and ends; secure with a toothpick.
In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
Drizzle with remaining butter.
Cover and refrigerate at least 4 hours.
Bake, uncovered at 400\u00b0F for 20-25 minutes or until chicken is tender.
Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
Bring to a boil over medium heat, cook and stir for 1 minute.
Remove toothpicks from chicken and serve with sauce.