Mexican Chicken Rolls

1 c. fine, dry breadcrumbs
1/4 c. grated Parmesan cheese
1 t. chili powder
1/4 t. ground cumin
1/4 t. pepper
8 skinned & boned chicken breast halves
1 (8oz.) Pkg. Monterey Jack cheese with peppers, cut crosswise into 8 equal slices
1/3 c. butter or margarine, melted

Combine first 5 ingredients in a shallow dish;set the breadcrumb mixture aside.
Place each chicken breast between 2 sheets of wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Place a slice of cheese on each chicken breast. Roll up from short side; secure with wooden picks.
Dip chicken rolls in butter; dredge in breadcrumb mixture. Place rolls, seam side down, on a baking sheet. Cover; freeze until firm; transfer to a large heavy-duty plastic freezer bag; return to freezer. Freeze up to 6 months.

To serve, lace frozen chicken rolls in a lightly greased 11X7X1 1/2" baking dish; bake at 400 degrees F for 30 min. Yield: 8 servings.


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