Applebee's Santa Fe Stuffed Chicken

Applebee's Santa Fe Stuffed Chicken

8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 cup butter - melted
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 small red bell pepper - seeded, diced
1 small green bell pepper - seeded, diced

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.

Cut half of the cheese block into 8 slices. Wrap each flattened
chicken breasts around a slice of 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,
being careful not to crowd them. Drizzle remaining butter over the
breasts. Refrigerate for 1 hour or freeze to bake later (baking time
will be increased by about 5-10 minutes).

Bake in 400F degree oven for 25-30 minutes, or until chicken is
cooked through. Grate remaining cheese. Melt butter in saucepan, stir
in flour, whisk in milk, then bring to a simmer. Add cheese, reduce
heat, and simmer until thick, stirring constantly so cheese doesn't
burn. Place chicken on plates, pour sauce over, and top with diced
peppers.