Mexican Chicken Rolls
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1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
8 skinless boneless chicken breast halves
1 package Monterey jack cheese with
peppers ( 8 oz) cut crosswise into 8
equal slices
1/3 cup butter or margarine melted
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Combine first 5 ingredients in a shallow dish; set
aside. Place each chicken breast between 2 sheets of wax paper; flatten
to 1/4 inch thickness using a meat mallet
or rolling pin. 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-duty plastic freeze bag and return to freezer. Freeze
up to 6 months.
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To serve, place frozen chicken rolls in a lightly greased
11- x 7- x 1 1/2-inch baking dish; bake at 400 ° F for 30 minutes.
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