12 boneless, skinless chicken breasts
6 canned whole green chilies, halved and seeded
4 ounces reduced-fat Monterey jack cheese cut into 12 thin strips
3/4 cup dry breadcrumbs
1 1/2 tablespoons chili powder
2 1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup skim milk

Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Place a green chili and 1 strip of cheese in the center of each chicken breast. Roll chicken lengthwise and secure with wooden toothpicks. Combine breadcrumbs and next 4 ingredients. Dip rolls in milk, then dredge in breadcrumb mixture. Place chicken in a baking dish sprayed with nonstick cooking spray. Bake uncovered at 400 degrees for 30 minutes or until tender. Slice rolls and serve with salsa and reduced fat sour cream.

Makes 12 Servings
Serving Size: 1 chicken breast