8 Chicken breast halves skinned and boned

7 ounces Canned diced green chiles

4 ounces Monterey Jack cheese cut in 8 strips

1/2 cup Fine dry bread crumbs

1/4 cup Grated Parmesan cheese

1 tablespoon Chili powder

1/2 teaspoon Salt

1/4 teaspoon Ground cumin

1/4 teaspoon Black pepper

Butter melted TOMATO SAUCE 1 can Tomato sauce (1 lb can)

1/2 teaspoon Ground cumin

1/3 cup Sliced green onions

Salt pepper Hot pepper sauce

Pound chicken pieces to about 1/4 inch thickness. Put about 2 tablespoons chile s and 1 Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and 1/4 teaspoon pepper. Dip each stuffed chicken piece in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400F 20 minutes or until done.

To make sauce, combine tomato sauce, 1/2 teaspoon cumin and green onions in small saucepan. Season to taste with salt, pepper and hot pepper sauce. Heat well. Serve chicken with sauce.

(C) 1992 The Los Angeles Times