3 Whole chicken breasts,
-boneless & split 4 oz Green chilies, diced
-(canned) 3/4 c Cheddar cheese, shredded
3/4 c Monterey Jack cheese,
-shredded 3 tb Onion, finely chopped
1/3 c Butter, melted
1/4 ts Chili powder
1/4 ts Cumin, ground
1 c Tortilla chips, crushed
Wooden toothpicks Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4″ thick. Drain chilies and combine with the 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 wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes
great with mexican rice. **As I recall, this came from an old Sunset Magazine and it is really good!