Title: Chicken Ol�
Categories: Poultry
Yield: 8 Servings

8 Chicken breast halves; boned
-and skinned
1 cn (7-oz) diced green chilies;
-drained
1/4 lb Monterey Jack cheese; cut
-into 8 strips
1/2 c Dry bread crumbs
1/4 c Grated Parmesan cheese
1 tb Chili powder
1/2 ts Salt
1/4 ts Cumin
1/4 ts Pepper
6 tb Butter; melted

--------------------------------TOMATO SAUCE--------------------------------
1 cn (15-oz) tomato sauce
1/2 ts Cumin
1/2 c Sliced green onions
Salt to taste
Pepper to taste
Pepper sauce to taste

Pound chicken to 1/4 inch thickness. Place chilies and a strip of cheese in
the center of each breast. Roll up and tuck ends under. Combine bread
crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each
stuffed breast in 6 Tablespoons melted butter and roll in crumb mixture.
Place seam side down in an oblong 7x11 baking dish. Drizzle with melted
butter. Cover and refrigerate overnight. Bake, uncovered, at 400� until
done (30 to 45 minutes). To make tomato sauce, combine all ingredients in a
saucepan and heat thoroughly. Serve with chicken breasts. Yield: 8
servings.

BETTY BIGGADIKE SCROGGIN

(MRS. CARROLL)

PALOS VERDES, CA

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.