Chicken Chiles Rellenos

6 Boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1/4 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp ground red pepper flakes
1 egg
1 Tbsp milk
1 4 oz. can green chile peppers, rinsed, seeded, & cut in half lengthwise
2 oz Monterrey Jack OR Cheddar cheese cut into six 2 x 1/2 inch sticks
2 Tbsp butter or margarine, melted

Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle, about 1/8-inch thick. Remove plastic wrap. Repeat with remaining chicken breasts.

In a shallow dish, combine the flour, bread crumbs, salt, garlic powder, & red pepper flakes. Place egg in another shallow dish; add milk and beat lightly to combine.

For each roll, place a chile pepper half on a chicken piece hear an edge. Place a stick of cheese on the chile pepper near an edge. Fold in sides; roll up, starting from edge with cheese and chile pepper. Secure with wooden toothpicks.

Dip chicken rolls in egg mixture; coat with flour/bread crumb mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.

Bake, uncovered, in at 375 for 25-30 minutes or until chicken is no longer pink. Remove toothpicks. Serve over rice and with salsa, sour cream, etc.