| mexican Stuffed Chicken Breasts yield: 4 Servings 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 Crushed Tortilla Chips
1/4 Cup Vegetable Oil
1/2 Cup Canned Enchilada Sauce
1 (16 Ounce) Can Tomatoes
1/2 Cup Cheddar Cheese split, Skin, Bone And Pound Chicken Breasts To Flatten. crush The Tortilla Chips Finely. Chop Enough Black Olives To Yield 4 To 6 Teaspoons. on Each Chicken Breast Place 1 Chile, 1 Teaspoon Or More Of Chopped Olives And 2 Tablespoons Jack Cheese. Roll Breasts Tightly And Fasten With Wooden Picks. Dip Each Roll Into The Beaten Egg, Then Into Crushed Chips. heat Oil In A Heavy Skillet; Brown Rolls Lightly. Place Rolls In A Shallow Baking Dish. chop The Tomatoes But Do Not Drain. Mix With The Enchilada Sauce And Pour Over Chicken Rolls. Bake In Preheated 350 Degree F Oven For 35 To 40 Minutes. sprinkle With Cheddar Cheese And Bake 5 To 7 Minutes Longer Until Cheese Is Bubbling. |
