Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breasts
   7      ounces        green chiles
     1/4  pound         Monterey jack cheese
     1/4  cup           grated Parmesan cheese
   1      teaspoon      chili powder
     1/2  teaspoon      garlic salt
     1/4  teaspoon      ground cumin
     1/4  teaspoon      lemon pepper
     1/2  cup           grated bread crumbs
   6      tablespoons   margarine

Preparation:

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