Southwest Chicken Wraps

Great for the oven or a charcoal grill. The grill gives it that added flavor.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 24  ounces boneless skinless chicken breast halves
• 6  ounces monterey jack cheese, cut into 2 inch by 1/2 inch sticks
• 2 (4 ounce) cans  chopped green chilies, drained
• 1⁄2 cup  dry breadcrumbs
• 1⁄4 cup  grated parmesan cheese
• 1  tablespoon chili powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 3⁄4 cup all-purpose flour
• 1⁄2 cup butter or 1⁄2 cup margarine, melted

Directions

1. Flatten chicken to 1/8th inch thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with toothpicks.
2. In a shallow bowl; combine the bread crumbs, parmesan cheese, chili powder, salt and cumin.
3. Coat chicken with flour, then dip in butter and roll in crumb mixture.
4. Place wraps, seam side down, in a greased 13 inch baking dish. Bake, uncovered, at 400 degrees for 25 minutes or until chicken juices run clear.
5. If you choose to grill, place on rack for about 15 minutes or until chicken is slightly crisp.