Here is a recipe that my husband and I both enjoy.  Making the chicken

rolls is easier than it sounds.  Just remember to remove the toothpicks

before serving-or warn everyone.  From Karen Walsh in your Saturday

morning Fairfax meeting.

Chicken Chile Rolls

4 Skinned and boneless chicken breasts

canned whole green chile peppers halved & seeded (I have substituted the

canned chopped chiles and they worked great)

4 tbls shredded Monterey jack cheese

3/4 cup fine dry bread crumbs

1 1/2 tablespoons chile powder

2 1/4 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. garlic powder

1/3 cup skim milk

Place chicken between 2 sheets of heavy duty plastic wrap (or in an

unzipped bag) & flatten to 1/4 inch thickness using a meat mallet or

rolling pin

Place one green chile half and 1 tablespoon cheese in the middle of each

breast.  Roll up lengthwise and tuck ends under. Secure with wooden

toothpicks.

Combine bread crumbs and spices.  Dip chicken in milk then bread

crumbs.  Place in a baking dish coated w/ cooking spray.  Bake at 400

degrees for 30 minutes.

5 points per serving (one chicken breast).