6 boneless chicken breast halves, skinned
1/3 cup fine, dry bread crumbs
1/2 tsp. chili powder
1/4 cup skim milk
Vegetable cooking spray
Shredded lettuce
Garnish

Cheese Filling:
3 tbsp. margarine, softened
3 tbsp. (3/4 ounce) shredded Monterey Jack cheese with jalapeno peppers
2 tbsp. minced fresh cilantro
1 tsp. minced onion
1/4 tsp. garlic powder
Dash of pepper

Combine cheese filling ingredients in a small bowl and stir well. Shape mixture into a 3 x 2 inch stick. Cover and freeze for 30 minutes or until firm. Trim excess fat from chicken. Rinse chicken with cold water and pat dry. Place chicken pieces between two sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Remove filling stick from freezer and cut into 6 portions. Place a portion in center of each chicken breast half. Fold long sides of chicken over filling; fold ends over and secure with wooden picks. Combine bread crumbs and chili powder. Dip each chicken breast half in skim milk and coat with bread crumb mixture. Place chicken seam side up in a 12 x 8 x 2 inch baking dish coated with cooking spray. Bake at 400 for 15 minutes; turn chicken rolls over and bake for an additional 15 minutes or until chicken is tender. To serve, place shredded lettuce on serving platter. Top with chicken and garnish with tomato wedges and cilantro sprigs.
Yield: 6 servings.