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FRESNO CHICKEN BREASTS OLE




Source of Recipe


Magazine






List of Ingredients



• 6 boneless, skinless chicken breasts
  
• 1 can (4 oz.) diced green chilies, drained
  
• 1 can (2-1/4 oz.) chopped black olives, drained
  
• 3/4 c each shredded Cheddar and jack cheese
  
• 3 Tbsp finely chopped onion
  
• 1/3 c melted butter or margarine
  
• 1/4 tsp chili
  
• 1/4 tsp ground cumin
  
• About 1 c crushed tortilla chips
  
• Sour cream
  
• Taco sauce
  






Instructions



1. Pound chicken between plastic wrap to 1/4 inch thickness.
   
2. Combine chilies, olives, cheeses and onion. Divide into 6 equal portions; sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with toothpicks.
   
3. Combine butter, chili powder and cumin. Coat rolls with butter mixture, then roll in crushed tortilla chips.
   
4. Arrange chicken rolls, seam side down, in a shallow greased casserole. Bake at 375 degrees for 30 minutes or until no longer pink near center. Serve with sour cream and taco sauce. Serves 3-6.