1. Pound chicken to 1/4-in thickness. 2. Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. 3. Fold in sides and ends; secure with a toothpick. 4. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. 5. Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture. 6. Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan. 7. Drizzle with remaining butter. 8. Cover and refrigerate at least 4 hours. 9. Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender. 10. Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan. 11. Bring to a boil over medium heat, cook and stir for 1 minute. 12. Remove toothpicks from chicken and serve with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
