Shelly's Recipe

SOUTH OF THE BORDER CHICKEN KIEVE

Category: Chicken

8 boneless, skinless chicken breasts
1 (7 oz) can green chilies, diced
2/3 cup fine bread crumbs
1/2 cup grated parmesan cheese
1 1/2 tbsp chili powder
1/2 tsp salt and ground cumin
1/4 tsp pepper
4 oz Monterey jack cheese, cut into 8 strips
6 tbsp butter, melted

Flatten chicken between wax paper; put about 2 tbsp chilies and 1 cheese strip in center of each chicken piece. Roll and tuck ends under.

Combine remaining ingredients, except butter, to make crumb mixture. Dip each chicken bundle in a shallow bowl filled with melted butter; then roll in crumb mixture. Put chicken rolls, seem side down, in oblong baking dish. Cover and chill at least 4 hours or overnight. Bake, uncovered, at 400 for 20 minutes or until done. Serve with sauce

Tomato Sauce
1 (32 oz) can tomato sauce
1/2 tsp ground cumin
1/3 cup sliced green onions
Salt, pepper and hot pepper sauce, to taste

Combine ingredient in pan and heat well; pour over chicken when serving.