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fresh/stuffed - Chicken Breasts w/Enchilada Sauce

Source of Recipe

from arizona reporter recipes
fresh/stuffed - Chicken Breasts w/Enchilada Sauce

for the chicken:
4 boneless, skinless chicken breasts
4 - 5 green chilies, seeded and chopped
1/4 lb. cooked bulk sausage, drain well
1/2 lb. Monterey Jack cheese, cut into 4 slices
1/2 c. fine dry bread crumbs
1 tbsp. chili powder
1/2 tsp. ground cumin
salt and pepper to taste
6 tbsp. melted butter
chopped green onion tops
minced fresh cilantro

for the sauce:
1 8oz. can plain tomato sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground coriander
1/4 tsp. freshly ground black pepper
salt and to taste

Combine all sauce ingredients and heat to boiling.
Pound chicken breasts between sheets of wax paper until thin.
Spread each piece with equal amounts of chilies and sausage.
Top with cheese slice and roll up, laying seam side down.
Combine bread crumbs, chili powder, cumin, salt and pepper.
Dip each chicken breast in melted butter and then roll in crumb mixture.
Place breasts seam side down in a baking dish.
Cover and chill for at least 1 hour. (This helps to keep the crust on.)
Bake chicken at 400 for 30 minutes or until chicken is done.
Pour enchilada sauce over baked chicken.
Garnish with green onion and cilantro.
Makes 4 servings.