Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Fresh bread crumbs |
| ¼ cup | Parmesan cheese |
| 1 teaspoon | Chili powder |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Ground oregano |
| 2 \N | Whole chicken breasts,split,boned,skinned |
| ¼ pounds | Velveeta Mexican Pasteurized Process Cheese Spread |
| \N \N | With Jalapeno Pepper,cubed |
| ½ cup | Margarine or butter,melted |
Combine crumbs, Parmesan cheese and seasonings. Cut slit along a side of each chicken breast to form a pocket. Fill each pocket with process cheese. Close opening with wooden picks. Dip in butter or margarine; coat with crumb mixture. Place in a shallow baking dish.
Sprinkle any remaining crumb mixture over the chicken; drizzle any remaining butter or margarine on top. Bake @ 400 degrees for 25 minutes or until chicken is tender.
Makes 4 servings.