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1
Preheat oven the 375 degrees F.
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2
Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
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3
Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
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4
Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
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5
Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
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6
Repeat with all breasts and chile peppers.
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7
Beat the egg and milk together and pour into a shallow dish or pan.
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8
Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
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9
Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
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10
Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
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11
Remove and discard toothpicks.
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12
Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
