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Mexican Chicken Rolls



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 tortilla chips -- crushed
1/4 cup vegetable oil -- not olive oil
1/2 cup enchilada sauce -- canned
16 ounces tomatoes -- canned
1/2 cup 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.
Serving Ideas : Serve with chilled jicama slices and avocado halves.













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