Recipe - Las Cruces Baked Chicken

4 Chicken breasts
7 ounce Green chiles
One fourth pound Monterey jack cheese
One fourth cup Grated Parmesan cheese
1 teaspoon Chili powder
One half teaspoon Garlic salt
One fourth teaspoon Ground cumin
One fourth teaspoon Lemon pepper
One half cup Grated bread crumbs
6 tablespoon Margarine

1. Cut chicken breasts in half; bone and remove skin. Place waxed paper
over each chicken breast and flatten to about One fourth inch thick, using a meat
mallet. 2. Drain, rinse and remove seeds from the canned chiles. Cut chiles
and the jack cheese into 8 pieces. Put a piece of chili and a slice of
cheese on each chicken breast. Tuck in sides and roll. 3. In a shallow
bowl, combine Parmesan cheese, chili powder, garlic salt, cumin,
lemonpepper seasoning, and the dry bread crumbs. Blend well. In another
shallow bowl place the melted margarine. 4. Dip each rolled chicken breast
carefully into the melted margarine then into crumbcheese mixture. Place,
seamside down, in a 9 x 13inch baking pan; keep chicken breasts from
touching. Drizzle with remaining margarine. 5. Refrigerate, covered with
foil, 3045 minutes (this is a very important step!). Bake, uncovered, in
preheated 400degree oven for 25 minutes.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip