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3 Whole chicken breasts -- boneless & split
4 ounces Green chilies -- diced
3/4 cup Cheddar cheese -- shredded
3/4 cup Monterey Jack cheese -- shredded
3 tablespoons Onion -- finely chopped
1/3 cup Butter -- melted
1/4 teaspoon Chili powder
1/4 teaspoon Cumin -- ground
1 cup Tortilla chips -- crushed
Wooden toothpicks

Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast.
Roll chicken around filling, folding in ends and securing with wooden
toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes great with Mexican rice.

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