Mexican-Style Chicken Kiev Recipe

Directions:

1. Pound chicken to 1/4-in thickness.
2. Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
3. Fold in sides and ends; secure with a toothpick.
4. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
5. Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
6. Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
7. Drizzle with remaining butter.
8. Cover and refrigerate at least 4 hours.
9. Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
10. Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
11. Bring to a boil over medium heat, cook and stir for 1 minute.
12. Remove toothpicks from chicken and serve with sauce.