Title: Mexican Chicken Rolls
Categories: Mexican, Poultry
Yield: 4 Servings

2 Chicken breasts
1 cn Green chiles
2 tb Black olives -- chopped
1/2 c Monterey jack cheese --
Shredded
1 lg Egg -- beaten
1 c Tortilla chips -- crushed
1/4 c Vegetable oil -- not olive
Oil
1/2 c Enchilada sauce -- canned
16 oz Tomatoes -- canned
1/2 c 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.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip