After reading other reviewers' suggestions, I decided to use thin cut chicken breast (to avoid the cheese spilling out. Additionally, I dipped each chicken breast in egg instead of butter and then coated them with the bread crumb/parmesan/seasoning mix. I put cheese on the inside of the fold w/ green chilies, and another on top. I didn't do any refrigeration and popped them in the oven at 400 for about 20 minutes covered in aluminum and another 20-25 with the cover off. I had none of the problems other reviews mentioned about cheese spilling out. Also, I added lots of southwest seasoning and parmesan to the coating and served w/ Spanish rice and refried beans (another excellent suggestion!). This turned out beautifully! I will make again.
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After reading other reviewers' suggestions, I decided to use thin cut chicken breast (to avoid...