MEXICAN CHICKEN KIEV

8 skinned and boned chicken breast halves
1/2 cup bread crumbs
1/2 cup Parmesan cheese, freshly grated
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter, softened
1 tablespoon fresh parsley, chopped
1 7-ounce can whole green chiles, discard pith and seeds
4 ounces Monterey jack cheese, cut into 8 strips each 1/2 inch by 11/2 inches
6 tablespoons butter, melted
1 15-ounce can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/3 cup green onions, sliced

Rinse chicken and pat dry. Place pieces one at a time, skinned side up, between 2 sheets of wax paper and pound with a flat-surfaced mallet until about 1/8-inch thick. In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, 1/2 teaspoon cumin, garlic salt and black pepper; set aside. In a small bowl stir together the 1/4 cup butter and parsley. Cut chiles lengthwise into 1-inch strips; divide into 8 equal portions. Arrange pounded chicken breasts skinned side down. Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one long side; place a strip of jack cheese over butter mixture. Arrange one portion of chile atop strip of cheese. Fold short ends over filling, then fold in long side and roll to enclose filling. Dip each bundle in the 6 tablespoons melted butter and drain briefly; then roll in crumb mixture until evenly coated. Place bundles, seam side down, and slightly apart in a 10-by-15-inch rimmed baking pan. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or until the next day. Bake, uncovered, in a 425-degree oven until chicken is no longer pink when slightly slashed (don't cut through to filling) - about 20 minutes. Serve at once with the following sauce.
Sauce: In a small pan, stir together tomato sauce, 1/2 teaspoon ground cumin, sugar and green onions. Cook over medium heat, stirring, until hot. Season sauce to taste with salt, freshly ground black pepper and hot pepper sauce. Serves 8.