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2 Chicken breasts -- skinned and
1 tablespoon Dried bread crumbs
1 tablespoon Grated Parmesan cheese
2 tablespoons Mild green chilis -- chopped
1/2 teaspoon Chili powder
1 Egg -- beaten
1 ounce Moneterey Jack cheese -- cut
two slices -- 3 x 1 in.

MEXICAN STUFFED CHICKEN Preheat oven to 375. With kitchen hammer, pound out breasts to 1/ 4 in thick. On each one, place a Tbsp. of chilis and slice of Jack cheese.
Roll up an place seam side down in baking dish. Brush with beaten egg.
Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2.

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