6 boned, skinless chicken breasts (halved)
1 sm. can whole green chilies
6 tbsp. (generous) grated sharp Cheddar cheese
1 pkg. taco seasoning
Crushed Cheddar cheese crackers (approx. 1/2 box)
butter

Pound breasts as thin as possible without tearing. Cut chilies into strips and lay 3 or 4 strips on one side of chicken breast. Add 1 tablespoon cheese per breast on top of chilies. Mix cracker crumbs and taco seasoning. Melt butter. Roll up chicken breast and secure with skewers or large toothpicks. Roll each breast in butter, then into crumbs, being sure to cover well. Place seam down in baking pan. Add and small amount of chicken broth or water to pan, to prevent sticking. Bake uncovered at 350 degrees for 40 to 45 minutes.