Jim's Monterey Chicken
8 large chicken breasts, skinned and boned
1 can chopped mild green chilies (7 oz.)
8 oz. block of Monterey Jack cheese, cut into 8 strips
1/2 c. fine dry bread crumbs
1/4 c. freshly grated Parmesan cheese (or “green can” Parmesan)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 tsp. coarsely ground black pepper
6 tablespoons butter, melted
Spicy Tomato Sauce:
1 (15 oz.) can tomato sauce
1/2 teaspoon ground cumin
hot pepper sauce to taste
1/3 c. sliced green onion
Pound the chicken breasts between 2 sheets of waxed paper (or in a Ziploc bag) until thin. Spread each breast with 1 tablespoon of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each breast and tuck ends and edges under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight.
Preheat oven to 400º. Bake for 30 to 40 minutes or until done. Serve with Spicy Tomato Sauce, dollop of sour cream and wedge of lime.
Spicy Tomato Sauce: In saucepan combine the tomato sauce, cumin, salt, pepper and hot pepper sauce. Bring to a boil and cook, stirring occasionally, until slightly thickened. Add chopped green onions.
This is great served with Spanish Rice and black beans.