A flavorful twist on a classic chicken dish, featuring a spicy and cheesy filling.
Flatten the chicken breasts to an even thickness of about 1/4 inch.
Use a plastic wrap to cover the chicken while pounding to prevent mess.
Place a portion of green chilies and shredded cheese on one end of each chicken breast.
Ensure the filling is evenly distributed for consistent flavor.
Roll up the chicken, tucking in the sides, and secure with toothpicks.
Secure the rolls tightly to prevent the filling from leaking out.
Combine breadcrumbs, chili powder, cumin, and salt in a shallow bowl.
Mix the coating ingredients thoroughly for an even flavor.
Dip each chicken roll in melted butter, then coat with the breadcrumb mixture.
Press the breadcrumbs gently onto the chicken to ensure they stick well.
Place the chicken rolls seam-side down in a baking dish and refrigerate for at least 4 hours.
Chilling helps the rolls hold their shape during baking.
Bake the chicken rolls at 400°F for 20-25 minutes until cooked through.
Check the internal temperature of the chicken to ensure it's fully cooked.
In a saucepan, combine picante sauce, water, cornstarch, and bouillon. Cook until thickened.
Stir constantly to avoid lumps in the sauce.
Serve the chicken rolls topped with the sauce.
Garnish with fresh cilantro for added flavor and presentation.
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