Dhahran Theatre Group Cookbook, 1993


8 Split chicken breasts, boned and skinned
1 7 oz. can diced green chilies
8 Slices Jack cheese (1 oz. each)
3/4Cup dry bread crumbs
1/3 Cup Parmesan cheese
1 1/2 Tablespoon chili powder
3/4 Teaspoon salt
1/4 Teaspoon cumin
1/4 Teaspoon fresh ground pepper
6 Tablespoons melted butter or margarine


Pound each breast of chicken to a thickness of 1/4 inch between wax paper. Put 2 Tablespoons of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends (using toothpicks to secure if necessary). Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Roll the breasts in butter and dip in the crumb mixture. Gently pat crumbs into the breasts. Place in baking dish and refrigerate at least 4 hours, or overnight.

Preheat oven to 400? F. Remove any toothpicks. Bake for 20 minutes. Place on serving platter and spoon Mexican salsa or picante sauce over; garnish with fresh parsley. Serve with flour tortillas that have been spread with garlic butter, rolled then cut in half; wrap in damp/dry towel and heat gently in oven. Serves 8 very lucky people.

Nancy Ackerman