612320 chili & cheese stuffed-chicken breasts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken breasts, boned & skinned | |
| 1 | cup | Shredded Jack cheese |
| 1 | cup | Shredded cheddar cheese |
| 1 | (4 oz.) can sliced black olives, drained | |
| 1 | (7 oz.) can chopped green chilies | |
| 1 | small | Onion, peeled & minced Wooden toothpicks for securing bundles |
| ¼ | cup | Butter or margarine, melted |
| ½ | pounds | Tortilla chips, crushed (see cook's notes) Salsa (opt. garnish) Sour cream (opt. garnish) |
Directions
Cook's Notes: To easily crush chips, place them in plastic bag and crush with rolling pin.
Preheat oven to 350 degrees. Place chicken breasts between layers of plastic wrap or waxed paper. Lightly pound chicken breasts with mallet, meat pounder, or heavy pot. Try to pound chicken breasts to a uniform thickness. Set aside. In a large bowl, stir cheeses, olives, green chilies and onion. Place approximately ½ cup of cheese mixture on each chicken breast; roll up and tuck under ends to completely enclose filling. Secure each breast with wooden toothpick.
Dip each chicken bundle into melted margarine and roll in crushed tortilla chips to completely cover. Place chicken bundles in 8 x 12 inch baking dish. Top with additional crushed tortilla chips; cover with aluminum foil and bake for 35 minutes.
MICROWAVE: Place chicken in microwave safe dish and cover with waxed paper. Microwave on high for 12 minutes. Test to make sure chicken is cooked through and no pink remains (especially those that were positioned in middle of dish). Remove toothpicks and serve. Garnish with your favorite salsa and sour cream, if desired. Makes 8 servings. Submitted By BARRY WEINSTEIN On 02-26-95