Mexican Chicken Rolls
2 chicken breasts
1 can green chiles
2 tablespoons black olives — chopped
1/2 cup Monterey jack cheese — shredded
1 large egg — beaten
1 cup tortilla chips — crushed
1/4 cup vegetable oil — not olive oil
1/2 cup enchilada sauce — canned
16 ounces tomatoes — canned
1/2 cup cheddar cheese
1. Chicken breasts: split, skin, bone and pound to flatten.
2. Crush the tortilla chips finely.
3. Chop enough black olives for 4-6 teaspoons.
4. On each chicken breast place 1 chili, 1 teaspoon or more of
chopped olives, and 2 tablespoons jack cheese. Roll breasts tightly and
fasten with wooden picks.
5. Dip each roll into the beaten egg, then into crushed chips.
6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls
in a shallow baking dish.
7. Chop the tomatoes but do not drain. Mix with the enchilada
sauce and pour over chicken rolls.
8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle
with cheddar cheese and bake 5-7 minutes longer until cheese is
bubbling.
Serving Ideas : Serve with chilled jicama slices and avocado halves.