Pound each breast half to 1/4" tickness. Put 2 T. of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends. Secure with heavy thread or toothpicks.
Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. First, roll the breasts in the melted butter - then dip in the crumb mixture. Gently pat the crumbs into the breasts. Place in a baking dish AND REFRIGERATE at least 4 hours or overnight.
Preheat oven to 400 degrees. Remove string or toothpicks. Bake breasts for 20 minutes or until cooked through.
Place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 T. parsley. Pass remaining sauce with chicken.
SPICY TOMATO SAUCE:.
Heat olive oil in large saucepan. Add garlic, onion and bell pepper. Saute util soften, about 10 minutes.
Stir in remaining ingredients except parsley. Cover and simmer 45 minutes.
Puree in food processor or blender. Return to saucepan and reduce if too thin. Stir in remaining parsley just before serving.
Note: I have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. Also, if using as a potluck dish or on a buffet, I slice each chicken roll into 4 or 5 slices.
PREP TIME DOES NOT INCLUDE THE REFRIGERATION TIME.