Baked Southwest Chicken Breasts stuffed with jack cheese and peppers

3 tablespoons "southwest season mix"
3 tablespoons bread crumbs
6 boneless, halved chicken breasts skinned
12 thin slices of Jack cheese about 2" x 3"
1 red pepper sliced in 1/4" x 3" strips
1 yellow pepper sliced as above
1/2 teaspoon chili powder
2 tablespoons cilantro
salt and pepper to taste

Preheat oven to 375
Lightly oil baking dish
mix bread crumbs season mix, set aside

With a sharp knife cut a pocket along length of breast
line pocket with slice of jack cheese tip w/ rows of red then yellow peppers, sprinkle with chili powder and 1 teaspoon cilantro then top with 2nd row of cheese and close w/ toothpicks.

Coat both sides of stuffed breasts with bread crumb mixture and place into oiled baking dish and cook 10 minutes covered, then uncover and cook about 15 minutes more.

Remove to cutting board and let rest for about 5 minutes, remove tooth picks then slice diagonally and serve ... spooning red "red pepper sauce" over the top.

I served this with the rice a roni chicken salad and corn salsa w/ a couple limes to squeeze over the chicken. It was Delicious! Bill said it was better than anything he ever got from a mexican restaraunt. That was a big compliment from him, mexican food is his favorite.