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Mexican chicken rolls

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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