Mexican Stuffed Chicken
green chili peppers
monterey jack cheese
cut in two 3 x 1 inch slices
Preheat oven to 375℉ (190℃).
With kitchen hammer, pound out breasts to ¼ in thick.
On each one, place one tablespoon of chilis and one slice of 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 minutes (cheese inside will be melted and the crust nicely browned.)