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1
Take two large sheets of plastic wrap, and set each chicken breast in it.
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2
Fold the wrap over so the breast is covered completely.
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3
Using a rolling pin, flatten each breast, starting from the thickest part, until it is about 1/2 inch even on all sides.
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4
Unwrap each breast and lay about 3 to 4 tbsp of the shredded cheddar near one end.
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5
Then roll the breast from that end, wrapping the cheese inside.
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6
Secure shut with two or three toothpicks.
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7
Mix the breadcrumbs, parmesan, cumin, pepper, and salt in a shallow dish.
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8
Melt all but 2 Tbsp of the butter.
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9
Roll each of the rolled breasts in butter, then roll in the bread crumb mixture.
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10
Drizzle each breast with some of the leftover melted butter.
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11
Bake in a 400 degree oven for about 25 minutes.
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12
When there is about 7 minutes left of cooking time for the Chicken, begin your cheese sauce.
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13
Make a roux over medium heat, of the 2 Tbsp.
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14
remaining butter, and the 2 Tbsp flour.
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15
After a minute or two, and the flour being cooked, add 1 cup milk and simmer.
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16
Turn heat to low and lowly add the remaining sharp cheddar, a pinch of cumin, a pinch of pepper, and chili powder if you wish.
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17
Season to taste.
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18
Remove chicken from oven and plate.
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19
Top with cheese sauce and the green chilies for garnish.
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20
Serve with warm flour tortillas.
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21
Enjoy
