Pound each chicken breast half to 1/4 inch thickness.

Place 2 tablespoons of diced green chilies and 1 slice of Monterey Jack cheese on each breast, leaving a slight edge.

Roll up the breasts tightly and tuck in the ends.

Secure with heavy thread or toothpicks.

Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper in a bowl.

Roll the chicken breasts in melted butter.

Dip the buttered chicken breasts in the crumb mixture, pressing gently to adhere.

Place the breaded chicken breasts in a baking dish.

Refrigerate for at least 4 hours or overnight.

Preheat oven to 400 degrees Fahrenheit.

Remove string or toothpicks from the chicken breasts.

Bake the chicken breasts for 20 minutes, or until cooked through.

To make the spicy tomato sauce, heat olive oil in a large saucepan.

Add chopped garlic, onion, and green bell pepper and sauté until softened, about 10 minutes.

Stir in peeled, seeded, and chopped tomatoes, tomato paste, chicken stock, pepper, salt, dried oregano, red pepper flakes, and Tabasco sauce.

Cover and simmer for 45 minutes.

Puree the sauce in a food processor or blender.

Return the sauce to the saucepan and reduce if too thin.

Stir in chopped fresh parsley just before serving.

Place some of the tomato sauce on the bottom of a serving platter.

Top with the baked chicken breasts.

Spoon a little more sauce over the chicken breasts and sprinkle with about 2 tablespoons of parsley.

Pass the remaining sauce with the chicken.