Mexican Chicken Kiev

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Ingredients

8 skinless boneless chicken breasts
2 green chili peppers, cut into 8 strips (or use canned whole jalapeno chiles and use 1/4 for each (or to taste)
8 ox jack cheese (or use jalapeno jack for milder version)
1/2 c. butten melted (I use about 2/3 of a cube)
1 c. seasoned bread crumbs
2 T. Parmesan, grated
1/2 t. salt
1/2 pepper
1/2 t. cumin

Prepare bread crumbs mixted with Parmesan and spices.
Melt butter.
Pound the chicken breasts between two sheets of waxed paper (or in a baggie).
Working from the center to the edges, pound with a meat mallet until rectanglular shaped (as much as possible)
Wrap green chili around jack cheese and then roll it up in the chicken breasts, tucking in ends.
A toothpick helps to keep it together.
Dip chicken in melted butter and then in the bread crumbs and then place in a baking dish.
Repeat with other pieces.
Bake in a preheated at 400°For 30 minutes or until chicken is no longer pink.
Usually 30 miutes is perfect.
Don't overcook.
Remove from pan and place on a serving dish.

8 skinless boneless chicken breasts
2 green chili peppers, cut into 8 strips (or use canned whole jalapeno chiles and use 1/4 for each (or to taste)
8 ox jack cheese (or use jalapeno jack for milder version)
1/2 c. butten melted (I use about 2/3 of a cube)
1 c. seasoned bread crumbs
2 T. Parmesan, grated
1/2 t. salt
1/2 pepper
1/2 t. cumin