Mexican Chicken Kiev

My husband was out of town interviewing for residency a few weeks ago when I got a text from him that read - "Ashley made Mexican Chicken Kiev for dinner. So good!" I responded with, "Get the recipe!" And that is how it happened. He was staying with some friends for a night and the Mrs. made this lovely dish for dinner. So thank you, Ashley, for this yummy recipe!

6 chicken breasts
3 slices of cheddar jack cheese, cut in half to make 6 smaller slices
1 can green chilies, divided into 6 portions
1/4 cup bread crumbs
1/4 cup parmesan cheese
1 TB chili powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. pepper
6 TB butter, melted
Sauce (recipe below)

Pound chicken pieces to about 1/4 inch thickness or buy thinly sliced chicken breasts. Combine breadcrumbs, parmesan cheese, chili powder, salt, cumin and pepper in a bowl. In a shallow bowl, melt butter. Dip chicken in melted butter then into bread crumb mixture. Then, place a slice of cheese and a portion of green chilies in middle of chicken. Roll up and tuck ends under. Place chicken in 9x13 pan and drizzle a little of melted butter. Cover and chill for 4 hours or overnight. Bake uncovered at 400 degrees for 25 minutes or until done. Serve with sauce if desired.

Sauce

1 can tomato sauce
1/4 tsp. cumin
Dash of salt and pepper
Little bit of El Pato sauce

Heat on stove. Serve over chicken.

*Husband loved the sauce. I preferred the chicken with no sauce.