Chili and Cheese Chicken

(serve with Lemon Pepper Carrots)

4 Large Chicken Breasts 1/4 Cup Sour Cream
1 1/2 Cups Shredded Cheese 1/4 Cup Parmesan Cheese, grated
1 4oz can Diced Green Chiles 1/8 Cup Bread Crumbs

Preheat oven to 375. Pound chicken breasts until they are very thin.

In a bowl mix together cheese, chiles (with juice) and sour cream. Spread 1/4 of the cheese mixture over half of each chicken breast. Roll up the chicken and secure with a toothpick. Repeat with each piece of chicken.

Combine parmesan cheese and bread crumbs in a shallow dish. Roll each chicken breast in crumb mixture.

Place chicken in a greased baking dish and bake for 30 minutes, or until chicken is no longer pink in the middle.