Recipe: Chicken Breasts Ole (stuffed with cheese and chiles)

CHICKEN BREASTS OLE

"As I recall, this came from an old Sunset Magazine and it is really good!"

3 whole boneless, skinless chicken breasts, split
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 (4 ounce) can dice green chilies, drained
3 tablespoons finely chopped Onion
1/3 cup butter, melted
1/4 teaspoon Chili powder
1/4 teaspoon ground Cumin
1 cuptortilla chips, crushed
Wooden toothpicks
FOR SERVING:
Sour cream
Taco sauce
Hot cooked Mexican-seasoned rice (optional)

Between sheets of waxed paper, pound each chicken breast half until 1/4-inch thick.

Combine the cheeses with chiles and onion. Divide into 6 equal portions.

Sprinkle one portion of the cheese mixture down the center of each chicken breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks.

Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole.

Bake at 375 degrees F for 45 minutes.

Serve with sour cream and taco sauce. Goes great with Mexican rice.

Makes 6 servings