Candice's Chile Relleno Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
4 oz. chunk pepper jack cheese
4 jalapenos, halved and roasted (400 degrees for 30 min.)
1 c. Panko
1/4 c. grated Parmesan cheese
3-4 Tbsp. butter, melted
1/4 tsp. salt
sprinkle of pepper

Combine Panko, Parmesan cheese, salt and pepper, set aside. Pound chicken breasts flat (1/4 in.) Cut pepper jack cheese into 4 even portions. Place a piece of pepper jack and 2 jalapeno halves inside each breast and wrap around filling, securing with toothpicks. Dip each chicken roll into melted butter and then crumb mixture. Bake in a greased baking dish at 425 degrees for 40 minutes.