Mexican-style Chicken Kiev

8	chicken breast halves, boneless
7-oz	can diced green chilies, divided 8 times
1/4 lb	Monterey Jack cheese, cut into 8 strips
1/2 cup	fine dry bread crumbs
1/4 cup	grated Parmesan cheese
1 tbsp	chili powder
1/2 tsp	salt
1/4 tsp	cumin
1/4 tsp	pepper
	melted butter
	tomato sauce

Pound chicken to about 1/4-inch thickness.  Put a chili and Jack cheese strip in center of each chicken piece.  Roll up and tuck ends under.  Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper.  Dip each stuffed chicken in shallow bowl of about 6 tbsp butter, then roll in bread crumb mixture.  Place chicken, seam down, in oblong baking dish and drizzle with melted butter.  Cover and chill for 4 hours, or overnight.  Bake, uncovered, in 400 degree oven for 20 minutes.  Serve with tomato sauce.

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