Mexican Chicken Kiev

From California Sizzles by the Jr League of Pasadena. Times do not include chill time.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 8  chicken breast halves, skinned and boned
• 7  ounces green chilies, diced
• 4  ounces monterey jack cheese, cut into 8 strips
• 2⁄3 cup  finely ground  dry bread, crumbs
• 1⁄2 cup parmesan cheese, grated
• 1 1⁄2 tablespoons chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon pepper
• 6  tablespoons butter, melted

• Tomato Sauce

• 32  ounces tomato sauce
• 1⁄2 teaspoon ground cumin
• 1⁄3 cup green onion, sliced
•  salt and pepper
•  hot pepper sauce

Directions

1. Flatten chicken breasts between waxed paper.
2. Put about 2 tablespoons chilies and 1 cheese strip in center of each chicken piece.
3. Roll up and tuck ends under.
4. Combine remaining ingredients, except butter, to make crumb mixture.
5. Dip each stuffed chicken in shallow bowl containing melted butter and roll in crumb mixture.
6. Place chicken rolls seam side down in oblong baking dish.
7. Cover and chill 4 hours or overnight.
8. Preheat oven to 400 degrees.
9. Bake uncovered for 20 minutes or until done.
10. Prepare Tomato Sauce:
11. Combine all ingredients in a pan and heat well.
12. Pour heated Tomato Sauce over chicken.