| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
Mexican |
Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 1 |
cn |
Green chiles |
| 2 |
tb |
Black olives — chopped |
| 1/2 |
c |
Monterey jack cheese — |
|
|
Shredded |
| 1 |
lg |
Egg — beaten |
| 1 |
c |
Tortilla chips — crushed |
| 1/4 |
c |
Vegetable oil — not olive |
|
|
Oil |
| 1/2 |
c |
Enchilada sauce — canned |
| 16 |
oz |
Tomatoes — canned |
| 1/2 |
c |
Cheddar cheese |
INSTRUCTIONS
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.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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