Fresno Chicken

• 3 whole chicken breasts (boneless and cut in half)
• 1 (4 oz.) can diced green chiles
• 1 (2 1/2 oz.) can chopped black olives
• 3/4 c. Monterey Jack cheese
• 3/4 c. cheddar cheese
• 3 Tbsp. finely chopped onions
• 1/3 c. melted butter
• 1/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1 c. crushed tortilla chips
• Sour cream and salsa for toppings

1. Beat chicken breasts to 1/4 inch thickness.
2. Drain chiles and olives and mix with cheeses and onion.
3. Put equal amounts on each chicken breast and roll - secure with toothpicks.
4. Combine butter, chili powder and cumin.
5. Coat chicken in butter mixture and roll in crushed chips.
6. Place in greased casserole dish.
7. Bake at 375u0b0 for 30 minutes.
8. Garnish with sour cream and salsa.

chicken breasts, green chiles, black olives, cheese, cheddar cheese, onions, butter, chili powder, ground cumin, tortilla chips, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7814 (may not work)