Fresno Chicken Breast Ole

• 3 whole chicken breasts (split)
• 1 (4 oz.) can diced green chiles
• 1 (2 1/4 oz.) can chopped black olives
• 3/4 c. shredded Jack cheese
• 3 Tbsp. finely chopped onion
• 1/3 c. melted butter
• 1/4 tsp. each chili powder and ground cumin
• 1 c. crushed tortilla chips
• sour cream
• taco sauce
• slices or cubed avocado

1. Remove skin and bone chicken. Pound between wax paper to 1/4-inch. Drain chiles and olives. Combine with cheese and onion. Divide into 6 equal portions.
2. Sprinkle one portion down center of each breast.
3. Roll chicken around filling.
4. Fold in ends.
5. Secure with toothpicks, if necessary.
6. Combine butter, chili powder and cumin. Coat rolls in butter mix.
7. Roll in crushed tortilla chips. Arrange chicken rolls, seam side down, in shallow greased casserole. Bake at 375u0b0 for 30 minutes. Serve with topping of sour cream and taco sauce. Guacamole or cubed avocado is optional.

chicken breasts, green chiles, black olives, cheese, onion, butter, ground cumin, tortilla chips, sour cream, taco sauce, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418550 (may not work)