Mexican Chicken Rolls
By: Anonymous
Published: Wednesday, March 17, 2010 - 2:45am

Ingredients




2 chicken breasts
1 can green chiles
2 tablespoons black olives chopped
1/2 cup Monterey jack cheese shredded
1 lrg 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

Preparation

1 1. Chicken breasts: split, skin, bone and pound to flatten. 2 2. Crush the tortilla chips finely. 3 3. Chop enough black olives for 4-6 teaspoons. 4 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 5. Dip each roll into the beaten egg, then into crushed chips. 6 6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish. 7 7. Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. 8 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. 9 Serving Ideas : Serve with chilled jicama slices and avocado halves.