| 1 | Cut chicken breasts in half; bone and remove skin. |
| 2 | Place waxed paper over each chicken breast and flatten to about ?inch thick, using a meat mallet. |
| 3 | Drain, rinse and remove seeds from the canned chiles. |
| 4 | Cut chiles and the jack cheese into 8 pieces. |
| 5 | Put a piece of chili and a slice of cheese on each chicken breast. |
| 6 | Tuck in sides and roll. |
| 7 | In a shallow bowl, combine parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. |
| 8 | Blend well. |
| 9 | In another shallow bowl place the melted margarine. |
| 10 | Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. |
| 11 | Place, seam-side down, in a 9 x 13-inch baking pan; keep chicken breasts from touching. |
| 12 | Drizzle with remaining margarine. |
| 13 | Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). |
| 14 | Bake, uncovered, in preheated 400°F oven for 25 minutes. |
| 15 | recipe by : jo anne merrill |
