Applebee's Santa Fe Stuffed Chicken

    8 skinless, boneless chicken breasts
    1 (8 ounce or larger) package Monterey jack cheese,
    1/2 cup butter, melted
    1 cup Italian seasoned 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 small red bell pepper
    1 small green bell pepper

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-inch 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 400F 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 more 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.