Shelly's Recipe

MEXICAN CHICKEN ROLLS

Category: Chicken

1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
1 tsp chili powder
1/4 tsp ground cumin and pepper
8 boneless, skinless chicken breasts
1 pkg Pepperjack cheese, cut cross-wise into 8 equal slices
1/3 cup butter, melted

Combine first 5 ingredients in a shallow dish. Set aside.

Place chicken breasts between wax paper and flatten to 1/4 inch thickness. Place a slice of cheese on each chicken breast. Roll up from short side, and secure with wooden picks. Dip chicken rolls in butter, and dredge in bread crumb mixture. Place rolls, seam side down, on a baking sheet. Cover and freeze until firm; transfer to a large heavy-dugy plastic freezer bag and return to freezer. Freeze up to 6 months.

To serve, place frozen chicken rolls in a lightly breased baking dish and bake at 400 for 30 minutes.