| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole boned and skinned chicken breast halves |
| 1 |
cn |
Green chili peppers; whole |
| 4 |
ts |
Pitted black olives; chopped |
| 1/2 |
c |
Monterey jack cheese; shredded |
| 1 |
|
Whole egg; beaten |
| 1 |
c |
Tortilla chips; crushed |
| 1 |
cn |
Enchilada sauce |
INSTRUCTIONS
1. Pound chicken breasts to flatten. On each breast arrange 1 chili pepper,
1 teaspoon chopped olives and 2 tablespoons jack cheese. Roll up the
breasts. 2.Dip each roll into egg then coat with crushed tortilla chips.
Place in casserole dish. Before cooking cover with enchilada sauce 3. Cook
350 for 40 minutes.
Recipe by: K. Johnson
Posted to MC-Recipe Digest by Kj375@aol.com on Feb 10, 1998
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