Chicken Breasts Ole'

Directions

Remove skin from chicken.

Between sheets of waxed paper, pound each until ¼ inch thick.

Drain chilies and combine with the cheeses and onion.

Divide into 6 equal portions.

Sprinkle one portion down center of each 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℉ (190℃) for 45 minutes.

Serve with sour cream and taco sauce.

Goes great with mexican rice.