Cut some of the cheese into 8 slices, and reserve part of it for the cheese
sauce. Place 1 chicken breast between two sheets of wax paper. Working from
the center to the edges pound with a meat mallet until flat and rectangular
shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts
around cheese. Secure with wooden picks or uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll
the secured chicken pieces in the melted butter and then in the bread crumb
mixture. Place chicken breasts in a 13" x 9" baking dish, but don't crowd
them. Drizzle the remaining butter over all eight of the breasts. Refrigerate
for 1 hour or freeze to bake later (baking time will be increased by about
5 to 10 minutes).
Bake in a preheated 400°F (205°C) oven for 25 to 30 minutes or until
chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer.
Add cheese and lower the heat, stirring constantly so cheese does not burn.
Add milk as needed to thin out the cheese sauce. Dice bell peppers.
When chicken is done, pour some cheese sauce over top and sprinkle with
diced peppers. Serves 4.
