Amanda Sullivan's Recipe

Mexicali Chicken

Category: Poultry

3/4 cup shredded cheddar and Monterrey Jack cheese
1 can diced green chiles, 4 oz
1 can sliced olives, 2 oz
3 t. finely chopped onion
4 boneless skinless chicken breasts, pounded or butterflied
1/3 cup butter or margarine, melted
1 cup tortilla chips, crushed

Preheat oven to 375. Mix cheese, green chiles, and olives and onion in a bowl. Sprinkle the green chile mixture on chicken breasts and roll or fold to enclose the filling. Dip in butter and coat with chips. Arrange chicken rolls in single layer in shallow baking dish. Bake for 30 to 40 minutes or until cooked through. Serve with sour cream and salsa. You may prepare in advance and store, covered in refrigerator. Bake just before serving. These crunchy tortilla crusted chicken breasts will delight friends and family.

Serves 4