Shelly's Recipe

TEX-MEX CHICKEN

Category: Casseroles - Chicken and Turkey

8 boneless, skinless chicken breasts, lbed to 1/4 inch thickness
1 (7 oz) can diced green chilies, drained
4 oz Monterey jack cheese, cut into 8 strips
1/2 cup dry bread crumbs
1/4 cup grated parmesan cheese
1 tbsp chili powder
1/2 tsp salt
1/4 tsp ground cumin and black pepper
Melted butter

Sauce
1 (15 oz) can tomato sauce
1/2 tsp ground cumin
1/2 cup green onions, thinly sliced, including tops
Salt and pepper, to taste
Hot pepper sauce, to taste

Put about 2 tbsp chilies and 1 strip cheese in center of each breast. Roll up and tuck ends under. Combine remaining ingredients, except butter, and roll chicken into crumb mixture. Place; seamside down, in a 13x9 inch baking pan and drizzle with butter. Cover and chill at least 4 hours or overnight. Bake at 400 for 20 minutes or until chicken is done. Serve topped with sauce

Sauce: Combine ingredients and taste for seasonings in a saucepan. Heat thoroughly.