Mexican Chicken Recipe

Directions:

1. Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick.
2. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11-in. x 7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.
3. Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce. Yield: 4 servings.