- 2 boneless, skinless chicken breasts, pounded thin
- 2 whole green chiles (Ortega)
- 2 oz Monterey Jack cheese cut into long strips
- 3 Tbsp bread crumbs
- 1 tsp chili powder
- 4 tsp margarine
Mix bread crumbs and chili powder together set aside.
Dip chicken in water. Wrap green chile and cheese in chicken and roll up. Coat each roll with bread crumb mixture and refrigerate for 1 hour. Place 2 tsp of margarine on top of each chicken roll and bake at 400 degrees for 20-25 minutes.