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Santa Fe Stuffed Chicken like Applebee's®

Prep. Time : 2:00
Serves : 4

8 oz. pkg. Monterey Jack cheese - divided in half
8 boneless, skinless chicken breast halves
1 cup Italian seasoned bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup butter - melted
1 Tbls. butter
1 Tbls. all-purpose flour
1 cup milk
1 sm. red bell pepper - diced
1 sm. green bell pepper - 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 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 to 10 minutes).
-Bake in 400 degree oven for 25-30 minutes, or until chicken cooked through.
-Grate remaining cheese.
-Melt butter in saucepan. Stir in flour. Whisk in milk. Bring to a simmer.
-Add cheese and reduce heat. Simmer until thick, stirring constantly so cheese doesn't burn.
-Place chicken on plates, pour sauce over, and top with diced peppers.