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Southwestern Chicken Rolls

  1 cup fine dry bread crumbs
  1/2 cup grated Parmesan cheese
  2 teaspoons chili powder
  1 teaspoon ground cumin
  1/2 teaspoon pepper
  8 skinless boneless chicken breast halves
  2 packages (8oz. each) Monterey jack cheese with peppers cut crosswise into slices
  2/3 cup butter or margarine melted

    Combine first 5 ingredients in a shallow dish; set aside. Flatten each chicken breast to approximately 1/4 inch thickness using either a meat mallet or by placing chicken between 2 pieces of heavy duty wax paper and using a rolling pin. Place a slice of cheese on each chicken breast. Roll up from short side and secure with wooden toothpicks. Dip chicken rolls in butter and dredge in breadcrumb mixture. Place rolls, seam side down, on a baking sheet.

      Cover and freeze until firm. Transfer to a large heavy duty plastic freezer bag and return to freezer. Freeze up to 6 months. To serve, place frozen chicken rolls in a lightly greased baking dish. Bake at 400 degrees for 40 minutes or until juices run clear.

    Contributed by - Jo N.

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