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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.
