Fresno Chicken Breast Ole'
Kallie Komoda
ingredients
- 6 boneless, chicken breast
- 4 oz. diced chilies
- 1 can chopped black olives
- 3/4 c. shredded cheddar and jack cheese
- 3 T. finely chopped green onion
- 1/3 c. melted butter or margarine
- 1/4 tsp. chili powder
- 1/4 tsp. ground cumin
- 1 c. crushed tortilla chips
- sour cream and taco sauce
directions
- 1
Between sheets of waxed paper, pound each chicken breast to 1/4 inch thickness. Drain chilies and olives and combine with the cheeses and the onion. Divide into equal portions; sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden picks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture, the roll in crushed tortilla chips.
- 2
Arrange chicken rolls, seam side down, in a shallow greased pan. Bake at 375 for 30 minutes or until no longer pink near the center. Serve with the sour cream and taco sauce.
Source: Molly Virgin
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