Ingredients needed:
* 6 boneless, skinless, chicken breast halves (about 1 1/2 lbs.)
* 6 oz. of Monterey Jack cheese, cut into 2-inch long, 1/2-inch thick sticks
* 4 cans of chopped green chilies, drained (4-oz cans)
* 3/4 cup of all-purpose flour
* 1/2 cup of butter, melted
* 1/2 cup of dry bread crumbs
* 1/4 cup of grated Parmesan cheese
* 1 tablespoon of chili powder
* 1/2 teaspoon of salt
* 1/2 teaspoon of ground cumin
* A little cayenne pepper, optional
Preparation steps:
* Place chicken on a cutting board. Cover with plastic wrap and flatten each to 1/8-inch thickness using a mallet.
* Place a cheese stick in middle of each and top with a mound of chilies. Roll up and tuck in ends. Secure with a toothpick. Set aside.
* Place flour in a shallow dish and melted butter in another. In another dish, combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and cayenne, if desired.
* Dip each chicken roll in flour, butter, and crumb mixture. Place seam-side down in a single layer in greased crockpot.
* Cover and cook on low for 4 1/2 hours.
* Preheat broiler
* Transfer chicken to a rimmed baking sheet. Place under broiler until crumbs are crispy and lightly browned. Remove toothpicks before serving.
Enjoy
(Serves 6)
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