Chicken Breasts Ole'

• 3 whole chicken breasts boneless & split
• 4 ounces green chili peppers diced, canned
• 3/4 cup cheddar cheese shredded
• 3/4 cup monterey jack cheese shredded
• 3 tablespoons onions finely chopped
• 13 cup butter melted
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin ground
• 1 cup tortilla chips crushed
• 1 x toothpicks wooden

1. Remove skin from chicken.
2. Between sheets of waxed paper, pound each until 1/4 inch thick.
3. Drain chilies and combine with the cheeses and onion.
4. Divide into 6 equal portions.
5. Sprinkle one portion down center of each breast.
6. Roll chicken around filling, folding in ends and securing with wooden toothpicks.
7. Combine the butter, chili powder and cumin.
8. Coat rolls with butter mixture and roll in chips.
9. Arrange chicken, seam side down, in a shallow greased casserole.
10. Bake at 375F (190C) for 45 minutes.
11. Serve with sour cream and taco sauce.
12. Goes great with mexican rice.

chicken breasts, green chili peppers, cheddar cheese, onions, butter, chili powder, cumin ground, tortilla chips, toothpicks wooden

Taken from recipeland.com/recipe/v/chicken-breasts-ole-44186 (may not work)